Goat cheese makes a lovely base for fresh herbs, carrying their flavor and punctuating their brightness with its gentle tang; in this spread, it tastes particularly mild because of the little bit of whipped cream folded in. Take the cheese out to soften before heading for the farmers market, and by the time you get back, it will be ready to mix with whatever herbs you've found there. Ingredients 40 slices (1/4-inch-thick) from 1 baguette 3 tablespoons olive oil 6 ounces mild soft goat cheese at room temperature 1/4 cup chopped mixed tender fresh herbs such as basil chives, chervil, dill, parsley, and tarragon; or 1 tablespoon c 1 1/2 tablespoons Shallot minced 1/2 teaspoon black pepper or to taste 1/3 cup heavy cream well-chilled

Instructions
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Divide baguette slices between 2 shallow baking pans. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Bake, switching position of pans halfway through baking, until toasts are crisp but not hard, about 10 minutes.

Stir together goat cheese, herbs, shallot, and pepper. Season with salt.

Beat cream with a whisk until it just holds soft peaks, then fold into cheese mixture. Serve with toasts.


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Yields: 40 Pieces
     Gourmet magazine, July 2006, page 122

notes:  * Toasts can be baked 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
* Cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Shelley Wiseman

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