Goat Cheese Chive And Pistachio Spread Recipes

GOAT CHEESE, CHIVE AND PISTACHIO SPREAD

Steps:

• In a food processor fitted with a metal blade, process the garlic & salt until garlic is finely minced, then add the goat cheese & butter & process until combined & smooth.
• Scatter nuts & chives over the top, then add a little ground pepper & pulse 2-3 times until combined.
• Taste & adjust the seasoning, if necessary, then transfer to a serving bowl & ENJOY!

GOAT CHEESE AND PISTACHIO SPREAD

Steps:

• In a bowl with an electric mixer beat together the goat cheese, the butter, the garlic paste, the pistachio nuts, the sliced chives, and salt and pepper to taste until the mixture is combined well, spoon the spread into a serving dish, and chill it, its surface covered with plastic wrap, overnight. The spread may be made 2 days in advance and kept covered and chilled. Garnish the spread with the chive blades and serve it with the toasts.

GOAT CHEESE AND PISTACHIO STUFFED DATES

Steps:

• Stir together goat cheese, 2 tablespoons pistachios, and chives in a small bowl until smooth. Season with pepper.
• Arrange the dates, cut sides up, on a platter. Fit a pastry bag with a large round tip, and fill with goat-cheese mixture. Pipe mixture onto each date half to cover. (Alternatively, pipe goat-cheese mixture using a resealable plastic bag with 1 inch cut off of one corner, or simply spread mixture on dates with a butter knife.) Garnish dates with remaining tablespoon pistachios and more chives.

CHIVE-GOAT CHEESE SPREAD

Steps:

• Combine goat cheese, cream cheese, minced chives and garlic in medium bowl. Stir with fork until well blended. Place large piece of plastic wrap on work surface. Arrange whole chives in crisscross pattern atop center of plastic. Spoon cheese into center of chives, forming 4- to 5-inch round. Lift edges of plastic, wrapping chives around cheese and covering cheese completely. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Remove plastic wrap from cheese. Place cheese on platter; surround with baguette slices and serve.

PISTACHIO-GOAT CHEESE BITES

Steps:

• Toast nuts in small skillet over medium heat until fragrant, about 3 minutes; chop finely.
• Combine goat cheese and cream cheese in a medium bowl. Drop mixture by heaping teaspoons onto a parchment-lined baking sheet; refrigerate 15 minutes.
• Roll into balls, then roll in chopped nuts.
• Refrigerate, tightly covered, up to 1 day.

SALADS WITH PISTACHIO-CRUSTED GOAT CHEESE

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.