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Basil Leaves Topped with Chèvre and Pine Nuts

Course: Appetizer
Author: Hip Foodie Mom, adapted from Food & Wine


  • 1/2 cup pine nuts
  • 4 ounces soft goat cheese at room temperature
  • 2 tablespoons heavy cream
  • Salt and freshly ground pepper
  • 20 large unblemished basil leaves about 3 inches long
  • 1 medium tomato finely chopped
  • Extra-virgin olive oil for drizzling


  • In a small, dry skillet, toast the pine nuts over low heat, shaking the pan occasionally, until golden and fragrant, about 3 minutes; let cool.
  • In a small bowl, mix the goat cheese with the heavy cream and season with salt and pepper.
  • Spread 1 teaspoon of the cheese on each basil leaf.
  • Sprinkle with the pine nuts, pressing them into the cheese. Scatter the chopped tomato on top.
  • Pinch each leaf together near the center to form slightly rounded bowls. (I did not attempt this)
  • Drizzle lightly with olive oil and serve.