Goat Cheese Stuffed Basil Leaves

OK, I ran across this recipe today and it sounded so savory and delicious...and, super wonderful extra bonus: Fresh and Easy has organic basil plants on sale for $2.99. What is better than fresh herbs you can actually grow yourself. However, make sure it has plenty of light and not too much water! With the holidays coming up, you can never have too many appetizer recipes.

4 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon finely grated lemon zest
Freshly ground pepper
20 large fresh basil leaves
1/4 cup pine nuts, toasted

In a small bowl, stir together the goat cheese, olive oil and lemon zest. Season to taste with pepper. Place a spoonful of the cheese mixture on each basil leaf. Sprinkle with the toasted pine nuts and drizzle with olive oil.
Yield: 20 servings

Editors Note: Megan thanks for the recipe!  We love our hors d'oeuvres!  

Thanks to Jason, our wine expert for his pairing.  Be sure to check out Jason's Wine Blog, for more great wine selections!

Goat cheese hails from the Loire Valley of France, which also happens to be one of the world's most important sources of Sauvignon Blanc. That said I am guessing your goat cheese may be from closer to home which for me is in California. With that in mind I recommend theGeyser Peak Sauvignon Blanc ($8, Trader Joe’s) to pair with this one. Enjoy!

Cheers,
Jason