I have a work potluck, so I decided to turn to a trusty appetizer standby. It's easy, full of flavor, and tends to wow Midwesterners who look forlornly at their Crock Pot full of teenie weenies in KC Masterpiece.
- 1/2 cup toasted pine nuts
- Two large shallots, sliced (about 3/4 - 1 cup)
- 1/2 cup chopped artichoke hearts
- Salt and pepper to taste
- 11 oz regular goat cheese
This recipe is based around the 11 oz log of goat cheese they sell at Costco. Feel free to adjust accordingly. The artichoke hearts I use are Trader Joe's frozen and quartered, and I usually just get 'em about halfway thawed before I chop them fairly fine.
OK. In the pan you toasted the pine nuts in, add about a tablespoon of olive oil over medium heat. Add the shallots, a pinch of salt, and a few grinds of black pepper. Cook the shallots, tossing and stirring regularly, until they start to caramelize. Once they get some color on them, add the artichoke hearts and cook for another one to two minutes, taking care not to burn the shallots.
While this is going on, put the goat cheese into the bowl you're going to serve the spread in or the container you're going to store it in. This will make your life easier, as goat cheese sticks to fucking everything. If it's not at room temperature, microwave it for about 30 seconds on high to soften it.
Dump the shallots, artichokes, and pine nuts in with the goat cheese and fold to combine. This is a job for your silicone spatula, as again, goat cheese is messy. Spread on sliced baguette, grilled or toasted bread, or, if your Trader Joe's is out of any decent bread and you don't have the time or energy to shop anywhere else, miniature pita bread.
I have no idea how many people it serves, but you end up with about a pound of spread.