FOOD + ENTERTAINING
PISTACHIO PINK PEPPERCORNCOATED HERBED GOAT CHEESE
Serves 8–10
¾ cup shelled, roasted, salted
pistachio nuts, finely chopped
2 tablespoons coarsely chopped dried
pink peppercorns
1 (11 ounce) log plain mild goat
cheese, softened
1½ tablespoons finely chopped fresh
rosemary, plus 32 small sprigs
2 tablespoons extra virgin olive oil
Combine chopped pistachios and
peppercorns in a small bowl. Using
a fork, combine goat cheese, chopped
rosemary and oil in medium bowl.
Chill 15 minutes. Roll scant teaspoonfuls of cheese mixture into 32 balls
(¾ inch diameter). Roll balls in pistachio mixture until coated well.
Insert a rosemary sprig in each ball.
Arrange in a single layer on serving tray.
Chill at least 15 minutes before serving.
HOLIDAY 2014
55