Pistachio Pink Peppercorn-Coated Herbed Goat Cheese

These appetizers are so festive looking, they just sing HOLIDAY PARTY!

Pistachio Pink Peppercorn-Coated Herbed Goat Cheese
Makes: 8 servings

Prep: 30 minutes
Start to Finish: 1 hour


  • 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


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, and then allow appetizers to nearly come to room temperature for best flavor. Makes 8 servings.


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