My potted chive plant was getting kinda wild so I decided to make up some chive-centric recipes. These really are So Satisfying. Chives and cheese… what’s not to like? But really, take a look at that sandwich ( and the ice cold beer) and tell me you’re not running to the kitchen to make one : )
GOAT CHEESE WITH CHIVE AND WALNUT
Plain Chevre ( It comes in a log so depending on the size of your party …)
finely chopped walnuts
finely cut fresh chives
fresh ground pepper
Pretty simple. Put it all in a bowl and mash together with a fork.
I didn’t give exact measurements because it’s so simple and the amounts will depend on how many hors d’oeuvres you are making. The salt should be slightly coarse for texture and the cracked pepper gives the punch so be generous.
cheddar cheese, grated
fresh chives, snipped about 1/4 inch pieces
mustard of choice ( I use Dijon almost anytime I use mustard. But that’s me. I think even a coarse grain mustard would work with this).
Depending on the size of your bread, grate about 1/2 cup of cheddar per sandwich. Mix approx 1 tblsp mustard, 1 tblsp cut chives with grsted cheese in a bowl. Then spread this on one slice of bread. Melt 1 tblsp butter in skillet and place the open face sandwich in. Once it’s starts getting melty and bread gets golden put top piece of bread on and flip over. Once this side is golden the cheese should be deliciously gooey and sandwich is ready to serve ( with ice cold beer?)
POTATO, CHEDDAR AND CHIVE FRITTATA
2 – 3 eggs slightly beaten
1 red bliss potato par boiled and diced
1 tblsp chopped fresh chives
2 tblsp grated cheddar cheese
1 – 2 tblsp olive oil
sea salt / fresh ground pepper to taste
Heat olive oil in skillet and add potatoes. Once they are a little golden add the eggs and chives. Salt and pepper to taste. The heat should be med-low. Once the egg sets add the cheese. Cover and turn off heat. The bottom should be nicely browned and the cheese melted. Cut into wedges and serve with sour cream, or ketchup…
* Like I said, I made this late at night and messed up the serving just a bit. the good thing is it tastes just as good perfectly cut as it does flopped over in the pan… the important part is of course eating and enjoying !!!