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


  1. 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.

  2. To serve, arrange the spinach leaves on a serving tray, and place each cheese ball on a leaf. Serve immediately.

Cook's Notes

The cheese balls can be prepared the day before the event. Store them in the refrigerator in an airtight container until ready to serve, then place them on spinach leaves.


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