Peppered Goat Cheese And Walnut Croutons
|Walnuts||1⁄2 Cup (8 tbs), toasted lightly and cooled|
|Freshly ground black pepper||2 Teaspoon|
|Mild goat cheese||1⁄2 Pound, chilled well and cut into 1/4-inch cubes (Firm Variety)|
In a food processor grind fine the walnuts with the pepper and the salt and transfer the mixture to a shallow bowl.
Working in small batches, roll the cheese cubes in the walnut mixture, coating them completely, and transfer them to a tray.
The "croutons" keep, covered and chilled, for 3 days.
Serve the "croutons" as a topping for tossed green or tomato salad.