Pistachio Goat Cheese Pops

Pistachio Goat Cheese Pops

Day 70

Today’s recipe is a bit unconventional, and it is best served as an attractive and tasty salad accompaniment or with crackers and red wine. Using skewers for each goat cheese pop is optional for presentation, of course. An hors d’oeuvre party is the perfect place to debut this recipe if you’re so inclined. 

Copyright, Doug Kapustin Photography, 2014

If you love the flavors of goat cheese and fruit, you’ll appreciate this. The original recipe for Goat Cheese Nut Pops was from Prevention magazine, December 2013, although my recipe has been doctored a bit for flavor. 

Pistachio Goat Cheese Pops

8 oz. goat cheese
1- 5 oz. bag dried cranberries, chopped
4 tbs. cream cheese
1 ½ cups chopped pistachios 
2 tsp. pink peppercorns, crushed (optional) OR 2 tsp. black peppercorns, crushed
10-12 decorative skewers

Mix together goat cheese, cranberries, and cream cheese until thoroughly combined. (Your hands or a large fork works best.) 

Refrigerate mixture for 30-60 minutes. Meanwhile, on a large plate or in a large shallow bowl, mix pistachios and peppercorns. Take cheese mixture from refrigerator and roll into 10-12 balls (depending on the size you prefer and the number of skewers you have, the number of balls might be adjusted). Roll each ball in the pistachio-peppercorn mixture to coat well. Place back in refrigerator at least 3 hours until ready to serve. Just before presentation, insert skewers and present on a large serving platter. 

Bon Appétit! 

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