Chevre Pesto Mousse
- Servings: Makes 1 cup.
On a trip to France I was exploring cheese stores for local specialties and came across this combination of tangy goat cheese and vibrant basil pesto.
The result is a beautiful green and flavorful dip for crudités or crackers. The pesto's basil and garlic flavors stand up well to the chevre's tangy big personality and the texture is creamy, with flecks of green basil. The mixture is also wonderful in a sandwich in place of cheese or mayonnaise, adding complex flavor to slices of ham, turkey or fresh tomatoes.
The easy-to-find domestic goat cheese that comes in a log is the best kind to use but should you have another leftover chevre, any is fine to use as long as it can be made smooth enough to combine with the pesto. We've added a link to our favorite basil pesto recipe which will give you the best flavor, but in a pinch, you could use store-bought.
This recipe is a great way to use up any leftover pesto.
- 3/4 cup goat cheese, at room temperature
- 1/4 cup basil pesto
- 1 to 2 tablespoons milk or half-and-half, if needed
- In a mixing bowl using a whisk or fork, break the goat cheese into pieces, softening it and making the texture creamy and smooth.
- Add the pesto and stir to completely combine. If the combination seems dry add a tablespoon of milk or half-and-half, stirring again and adding more milk, a teaspoon at a time.
- Serve either immediately or store refrigerated; it will keep for several days. If you do refrigerate it, bring the mousse to room temperature before serving so that it's easy to spread.