White Bean Chevre Spread
|Cooked drained white beans||1 Cup (16 tbs) (1/2 cup dried)|
|Chevre||2 Ounce (mild goat cheese)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Chopped fresh chives||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Asparagus stalks||12 , trimmed and blanched|
|Brussels sprouts||2 Cup (32 tbs), blanched|
|New potatoes||4 Small, boiled and cut into large chunks|
|Carrots||5 , cut into sticks|
|Bell peppers||4 , cut into 1 -inch-wide strips (2 green and 2 red colored ones)|
1. Place the beans, chevre, herbs and lemon juice in a food processor or blender and process until pureed.
2. Transfer the spread to a small serving bowl and stir in the salt and pepper.