I’m of the mindset that goat cheese pretty much makes everything taste better. That’s why whenever I have the opportunity to use it in a dish, I go for it! These delectable morsels are perfect for an appetizer or to serve at brunch.
I haven’t tried it yet, but I have a sneaking suspicion that these would taste excellent with Blood Marys. To make these you need 1 log of chilled goat cheese, pistachio nuts, sun-dried tomatoes, fresh basil leaves, a mortar and pestle, and toothpicks (I got mine from Etsy).
Next up, fill a large pitcher with hot water. Dip a knife into the hot water and then slice the goat cheese log in half (the long way). Repeat this process as you slice the goat cheese halves into approximately 10 pieces (20 pieces total).
Once the log is cut, roll each goat cheese slice into a ball, using the palms of your hands. Place them on a sheet of parchment paper and set to the side.
Fill the mortar 1/4 of the way with pistachio nuts and using the pestle, grind into fine pieces (it’s okay if there are some larger pieces in the mix). Repeat this 1 – 2 more times.
Roll each goat cheese ball through the ground pistachio mixture and place back on the parchment paper.
Next, fold the basil leaves in half and wrap the sun-dried tomatoes around the basil leaves, using the toothpicks to keep everything in place. Skewer the goat cheese ball underneath the sun-dried tomato. Repeat this process until you have used all of the goat cheese. Serve to your guests and enjoy!
Recipe courtesy of Martha Stewart.
Now let’s shop for appetizer plates!