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SharePistachio Pink Peppercorn-Coated Herbed Goat Cheese
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(44)
Makes: 8
servings
Prep:
30 mins
Start to Finish: 1 hr
Start to Finish: 1 hr
Ingredients
- 3/4 cup shelled, roasted, salted pistachio nuts, finely chopped
- 2 tablespoons coarsely chopped dried pink peppercorns
- 1 11 ounce log 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.
Nutrition Facts
- Servings Per Recipe 8
- Calories(kcal)210,
- Protein(gm)10,
- Carbohydrate(gm)5,
- Fat, total(gm)18,
- Cholesterol(mg)18,
- Saturated fat(gm)7,
- Dietary Fiber, total(gm)1,
- Sodium(mg)197,
- Percent Daily Values are based on a 2,000 calorie diet
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