Better Homes and Gardens/December 2006

Pistachio-and-Peppercorn-Coated Goat Cheese
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 30 minutes 30 minutes


INGREDIENTS:
1/3 cup roasted salted pistachio nuts, finely chopped 1 tablespoon crushed dried pink peppercorns 1/2 of a 10.5 to 11-ounce log fresh mild semisoft goat cheese (chevre)
2 teaspoons finely chopped fresh rosemary 1 tablespoon extra virgin olive oil 32 small sprigs fresh rosemary



1 In a small bowl, combine nuts and peppercorns; set aside. In a medium bowl, use a fork to combine cheese, chopped rosemary, and oil; cover and chill for 15 minutes.
2 With the palms of your hands, roll teaspoonfuls of cheese mixture into 32 balls. Roll balls in pistachio mixture until coated well. Press a rosemary sprig into the top of each ball and arrange balls in a single layer on a serving tray. Cover and chill at least 15 minutes before serving.

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