Pistachio Pink Peppercorn-Coated Herbed Goat Cheese Recipe
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Roll the goat cheese balls in nuts and pink peppercorns to make this pretty appetizer for the holidays.
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
- 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.
- Calories 210, Total Fat 17.5 g, Saturated Fat 7 g, Cholesterol 18 mg, Sodium 197 mg, Carbohydrate 5 g, Fiber 1 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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