Pistachio Goat Cheese Balls
Balls of fresh goat cheese are coated with chopped pistachios; beds of baby spinach leaves make them easy to lift and eat.
- Yield: Makes 48
Photography: Antonis Achilleos
Source: Martha Stewart Weddings, Winter 2004
- 11 ounces fresh goat cheese
- 4 ounces pistachio nuts, coarsely chopped
- 48 baby spinach leaves, washed and dried
Bring goat cheese to room temperature. Using your hands, roll 48 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 leaves on a serving tray, and place each cheese ball on a leaf. Serve immediately.