As I’m writing this article, the weather report in the background is calling for snow by the end of the week. It is a challenge to talk about spring food when the gardeners out there are wondering if they will ever be able to get out to their gardens. I’m by no means a great gardener – but I’m also not terrible. I’m especially good with things that just magically appear in the garden in the spring – like chives. Mine aren’t popping up yet, but I know that very soon they’ll start creeping up. Before I know it, I’ll have to get the kids to start snipping the little purple flowers that appear. They’re delicious in salads (not to mention gorgeous) but the pretty green chives get woody if you don’t snip them. In the meantime, look for chives in the produce section of your local grocery store for the recipe below!
CHIVE AND PINE NUT SPREAD
- 3/4 cup coarsely chopped fresh chives plus 2 tablespoons finely chopped fresh chives
- 1/4 cup extra virgin oil
- 1/2 teaspoon salt
- 1/4 cup pine nuts
- 2/3 cup goat cheese at room temperature
Purée 3/4 cup chives with oil and a pinch of salt in a blender until smooth.
Toast pine nuts in a shallow baking pan in lower third of 375° oven, shaking pan occasionally, until pale golden, 4 to 5 minutes. Cool, and then coarsely chop.
Whisk together chive oil, goat cheese mixture and pine nuts in a bowl until smooth. Spread on crostini or put in bowl with spreader and serve with crisps.
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