Pink Peppercorn and Pistachio Goat Cheese Appetizer

The goat cheese in this appetizer is so creamy – it pairs perfectly with the crunch from the pistachios and the bold flavors from the rosemary and pink peppercorns.

Created by: Sharon Garofalow, Cupcakes and Cutlery

Ingredients

  • 11 ounces goat cheese
  • 1/4 cup pistachios, shelled and chopped
  • 2 tablespoons pink peppercorn, cracked
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon zest
  • Olive oil, optional

Directions

  • In a shallow dish, mix pistachios, pink peppercorn, rosemary, salt and lemon zest.
  • Remove the goat cheese from the wrapper and coat the outside with the pistachio mixture.
  • Drizzle with olive oil (if desired) and serve with crackers, crostini and vegetables. Refrigerate any leftovers.

Recipe Information

Ingredients

  • 11 ounces goat cheese
  • 1/4 cup pistachios, shelled and chopped
  • 2 tablespoons pink peppercorn, cracked
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon zest
  • Olive oil, optional

Directions

  • In a shallow dish, mix pistachios, pink peppercorn, rosemary, salt and lemon zest.
  • Remove the goat cheese from the wrapper and coat the outside with the pistachio mixture.
  • Drizzle with olive oil (if desired) and serve with crackers, crostini and vegetables. Refrigerate any leftovers.