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Goat Cheese-Stuffed Basil Leaves

August 2006
Goat Cheese-Stuffed Basil Leaves

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Refrigerate the goat cheese filling up to a day ahead, and then make these party bites almost instantly as guests arrive.

Makes: 10 servings

Prep: 15 mins

Cook: 3 mins

  • 4 ounces goat cheese, at room temperature
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon finely grated lemon zest
  • Freshly ground pepper
  • 20 large fresh basil leaves
  • 1/4 cup pine nuts, toasted
  1. In a small bowl, stir together the goat cheese, olive oil and lemon zest. Season to taste with pepper. Place a spoonful of the cheese mixture on each basil leaf. Sprinkle with the toasted pine nuts and drizzle with olive oil.