Basil Leaves Stuffed with Goat Cheese and Pine Nuts
1/4 cup pine nuts
4 oz. goat cheese
2 Tbsp heavy cream
Salt and pepper, to taste
20 large basil leaves, about 3 inches long
1 small tomato, finely chopped
Extra virgin olive oil
Toast the pine nuts in a small skillet over medium-low heat, shaking the pan often (do not leave these alone). When golden or slightly brown (3-5 minutes), remove from the pan and let cool.
In a bowl, mix the goat cheese with the cream and season with salt and pepper.
Spread about 1 teaspoon of the cheese onto each basil leaf. Curl up the leaf sides so they stick to the cheese, like a bowl (or more like a taco shell). Press 3-6 pine nuts into the cheese. Sprinkle the tomato pieces and any extra pine nuts around the plate. Drizzle with olive oil and some more salt and pepper.