Pistachio Pink Peppercorn-Coated Herbed Goat Cheese

Ingredients

• 3/4  cup shelled, roasted, salted pistachio nuts, finely chopped
• 2  tablespoons coarsely chopped dried pink peppercorns
• 1  log (11 oz.) fresh plain mild soft goat cheese
• 1-1/2  tablespoons finely chopped fresh rosemary, plus 32 small sprigs
• 2  tablespoons extra-virgin olive oil

Directions

1. Combine nuts and peppercorns in a small bowl for coating.

2. Using a fork, combine cheese, chopped rosemary, and oil in a medium bowl; chill 15 minutes. With palms of hands, roll scant teaspoonfuls of cheese mixture into 32 balls (3/4-inch in diameter). Roll balls in batches of 3 in pistachio mixture until coated well. Skewer each with a rosemary sprig and arrange in a single layer on a serving tray. Chill at least 15 minutes before serving. Makes 8 servings.