Ingredients with Measurements:
- 1 lb. Boilie Goats Cheese Pearls
- 1 cup Sun-Dried Tomatoes (packed in oil)
- 1/2 cup Fresh Basil Leaves
- 1/4 cup Pine Nuts
- 1/4 cup Parmesan Cheese (grated)
- 1/4 cup Olive Oil
- Salt and Pepper to taste
Special equipment needed:
- Food Processor
Step-by-step instructions:
1. Drain the sun-dried tomatoes from the oil and place them in a food processor.
2. Add the fresh basil leaves, pine nuts, grated parmesan cheese, and olive oil to the food processor.
3. Pulse the ingredients until they are well combined and form a thick paste.
4. Season the pesto with salt and pepper to taste.
5. In a large pot, bring water to a boil.
6. Add the Boilie Goats Cheese Pearls to the boiling water and cook for 2-3 minutes, or until they float to the surface.
7. Remove the Boilie Goats Cheese Pearls from the water with a slotted spoon and place them on a plate.
8. Spoon the sun-dried tomato pesto over the Boilie Goats Cheese Pearls.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 28g
- Carbohydrates: 9g
- Protein: 15g
Substitutions for ingredients:
- Boilie Goats Cheese Pearls can be substituted with regular goat cheese.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with pecorino romano cheese.
Variations:
- Add chopped fresh garlic to the sun-dried tomato pesto for extra flavor.
- Substitute the sun-dried tomato pesto with basil pesto for a classic flavor.
Tips and tricks:
- Be careful not to overcook the Boilie Goats Cheese Pearls, as they can become tough and rubbery.
- Use a small cookie scoop to form the Boilie Goats Cheese Pearls for a uniform size.
Storage instructions:
- Store any leftover Boilie Goats Cheese Pearls and sun-dried tomato pesto separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Boilie Goats Cheese Pearls in a pot of boiling water for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the Boilie Goats Cheese Pearls on a bed of arugula for a pop of color.
- Garnish with fresh basil leaves for a finishing touch.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the sun-dried tomato pesto is too thick, add more olive oil to thin it out.
Food safety advice:
- Make sure to cook the Boilie Goats Cheese Pearls to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Boilie Goats Cheese Pearls are a type of cheese that originated in France.
Flavor profiles:
- The Boilie Goats Cheese Pearls have a tangy and creamy flavor, while the sun-dried tomato pesto is savory and slightly sweet.
Serving suggestions:
- Serve as an appetizer or as a light lunch.
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