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Pistachio Pink Peppercorn-Coated Herbed Goat Cheese

Makes: 8  servings Prep 30 mins Start to Finish 1 hr
Pistachio Pink Peppercorn-Coated Herbed Goat Cheese


  • 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


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
  • cal.(kcal)210,
  • Fat, total(g)18,
  • chol.(mg)18,
  • sat. fat(g)7,
  • carb.(g)5,
  • fiber(g)1,
  • pro.(g)10,
  • sodium(mg)197,
  • Percent Daily Values are based on a 2,000 calorie diet