Pistachio Pink Peppercorn-Coated Herbed Goat Cheese
Recipe from Ladies' Home Journal

Roll the goat cheese balls in nuts and pink peppercorns to make this pretty appetizer for the holidays.


Pistachio Pink Peppercorn-Coated Herbed Goat Cheese

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Appetizers, Cheese Appetizers
 
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Ingredients
  • 3/4  cup
    shelled, roasted, salted pistachio nuts, finely chopped
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  • 2  tablespoons
    coarsely chopped dried pink peppercorns
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  • 1  log (11 oz.)
    fresh plain mild soft goat cheese
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  • 1-1/2  tablespoons
    finely chopped fresh rosemary, plus 32 small sprigs
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  • 2  tablespoons
    extra-virgin olive oil
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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 information
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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