For proper mellowing, you need to do this recipe at least a day before serving and store it in the refrigerator. Leftovers keep well for four days.
2 to 3 large cloves garlic 1 1/4 cups loosely packed Italian parsley leaves 3/4 cup loosely packed pale green celery leaves (from the heart of the head of celery)
1 cup loosely packed fresh basil leaves
About 1/4 cup fruity extra-virgin olive oil
About 2 tablespoons fresh lemon juice
1 pound (about 2 cups) fresh goat cheese Salt and freshly ground pepper to taste 1 tightly packed cup each parsley and celery leaves (garnish) Olive oil (garnish) Small slices of coarse bread rubbed with garlic
Have a food processor running. Drop in the garlic cloves, then add the parsley, celery, basil and olive oil. Process only until chopped finely.
Turn into a bowl, stirring in the lemon juice. Taste for a snap of acidity, adding more lemon or oil as needed. Blend in the cheese. Season to taste with salt and pepper.
Refrigerate overnight. When you want to serve the cheese, mound it on a platter, and surround the mound with clusters of parsley and celery leaves, then the bread.
Dimple the top of the cheese with your thumb and pour olive oil into the indentation.
Spread the cheese on the bread and enjoy.
Makes about a pound and serves 8 as an appetizer or snack.
Per serving: 230 calories; 20 g fat (9 g saturated fat; 78 percent calories from fat); 3 g carbohydrates; 26 mg cholesterol; 250 mg sodium; 11 g protein; 1 g fiber.
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