Ingredients
- 2 ounces goat cheese (without rind)
- 2 tablespoons tarragon vinegar
- 1 tablespoon fresh basil
- finely chopped
- 1 garlic clove
- peeled and crushed
- 1 cup fresh tomato
- coarsely chopped
- 12 cup extra virgin olive oil
- salt & fresh ground pepper
- to taste
Instructions
- Put the cheese, vinegar, basil and garlic in a blender and pulse to combine.
- Add the tomato; puree.
- With the blender running gradually add the oil through lid until the mixture is smooth.
- Season with the salt and pepper.
- Store in airtight jar in reridgerator for up to 2 weeks; shake well before using.
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