shelled, roasted, salted pistachio nuts, finely chopped
coarsely chopped dried pink peppercorns
11 ounce log
fresh plain mild soft goat cheese
finely chopped fresh rosemary, plus 32 small sprigs
extra-virgin olive oil
Combine nuts and peppercorns in a small bowl for coating.
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.
- Servings Per Recipe 8
- Fat, total(g)18,
- sat. fat(g)7,
- Percent Daily Values are based on a 2,000 calorie diet