Pistachio Goat Cheese Ball Recipes

ASSORTED HOLIDAY GOAT CHEESE BALLS

Steps:

• In a food processor add cream cheese, goat cheese, garlic powder and basil. Blend until combined.
• Place goat cheese mixture in refrigerator to cool for 20 minutes.
• Remove goat cheese mixture and roll into 1/2″ mini balls (you should be able to get around 12-14 balls out of the goat cheese mixture) When finished, place on parchment paper and put in the refrigerator for 20-30 minutes to harden.
• Remove the goat cheese balls from the refrigerator and roll them in the toppings (crushed pistachio, fresh dill, fresh chives, and pomegranate seeds) Place a pretzel stick through the center and serve.
• If you are not serving right away, store in the refrigerator.
• Optional: Serve with your favorite crackers.

PISTACHIO CRUSTED CHEESE BALL

Steps:

• PREP: Place the unwrapped package of cream cheese in a microwave-safe bowl. Microwave on HIGH for 10-15 seconds, check, flip to the other side, and then microwave for an additional 10-15 seconds as needed. You don't want it at all melted, just softened to room temperature. Transfer to a large bowl or bowl attached to a stand mixer fitted with the paddle attachment.
• CHEESES: Add the goat cheese in with the softened cream cheese. Beat the two cheeses together on low speed until just combined.
• ADD REMAINING INGREDIENTS: Add in the finely chopped dried apricots, finely chopped green onions, and chopped fresh thyme. Add salt and pepper to taste (remembering the nuts are also salted; I add 1/4 teaspoon of salt and 1/8 teaspoon of pepper). Beat on low speed until ingredients are combined and integrated. Scrape down the sides with a spatula as needed.
• CHILL: Use the spatula to transfer the mixture onto a large sheet of plastic wrap. Using the wrap, knead the mixture together and form a long log or cheese ball. Wrap tightly in the plastic wrap and refrigerate overnight or until firm. (I like to chill it overnight to allow the flavors to really meld!) At a minimum, chill for 1 hour.
• COAT: Coarsely chop the shelled pistachios on a cutting board and then unwrap the cheese ball or log right on top of the chopped nuts. Roll the ball around and use your hands to gently attach the pistachios to the ball or log until it is completely coated in nuts. Serve promptly with crackers, veggies, pretzels, etc.
• STORAGE: Refrigerate, tightly covered, for up to 3-4 days. The pistachios will soften considerably as it stores. We do like this cheese ball best the same day it is coated in the pistachios.

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.

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.

PISTACHIO GOAT CHEESE BALLS

Steps:

• Bring goat cheese to room temperature. Using your hands, roll forty-eight 1/2-inch balls, and place them on a piece of parchment paper. Shake the nuts in a fine mesh sieve to remove dust, then place in a small shallow bowl. roll each cheese ball in the nuts to coat evenly.
• To serve, arrange the spinach leave on a serving tray, and place each cheese ball on a leaf.