Pistachio Goat Cheese Balls Recipes

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PISTACHIO GOAT CHEESE BALL



Pistachio Goat Cheese Ball image

Cheese balls are a staple at any party my mom hosts. Anytime she is entertaining, her cheese ball makes an appearance.

Categories     Christmas     Thanksgiving     appetizers     main dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 head Garlic
1 tbsp. Olive Oil
10 oz. weight Goat Cheese, Chevre, Softened
4 oz. weight Cream Cheese, Softened
1/4 tsp. Salt
1/4 tsp. Pepper
1/3 c. Dried Cranberries, Chopped
2/3 c. Pistachios, Chopped Or Ground
Crackers, For Serving

Steps:

  • Preheat the oven to 350 degrees F. Slice the top off of the garlic bulb to reveal the cloves, and drizzle olive oil over top. Wrap the bulb in foil and roast it for 45-60 minutes, until cloves are golden and caramelized. Let cool until you can comfortably touch it. Once cool, squeeze the cloves out. Mash well with a fork.In a bowl, stir and mash together goat cheese, cream cheese, salt, pepper, roasted garlic and dried cranberries. Make sure the garlic is evenly distributed! Use your hands to roll the cheese into a ball. Roll the ball in the pistachios and cover the outside completely.Serve with crackers and chips!

ASSORTED HOLIDAY GOAT CHEESE BALLS



Assorted Holiday Goat Cheese Balls image

This easy no-bake recipe makes creamy, tangy Goat Cheese Balls with four yummy topping variations - fresh dill, chives, pistachios and pomegranate seeds! With mini pretzel sticks acting as edible toothpicks, they're a lovely appetizer for any special occasion.

Provided by Krista

Categories     Appetizers

Time 45m

Yield 12

Number Of Ingredients 9

4 oz. goat cheese
3 oz. cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon dry basil
1/4 cup crushed pistachios
1/4 cup fresh dill, chopped
1/3 cup fresh chives, chopped
1/3 cup pomegranate seeds
12-14 pretzel sticks

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



Pistachio Crusted Cheese Ball image

This Pistachio Goat Cheese Ball is one for the books! Tangy goat cheese is paired with sweet dried fruit, fresh herbs, and encased in salty pistachios -- your next party needs this appetizer!

Provided by Chelsea Lords

Categories     Appetizer

Time 8h15m

Number Of Ingredients 8

8 oz. good quality goat cheese
1 package (8 oz.) full-fat cream cheese ((Note 1))
1/2 cup finely chopped dried apricots ((or chopped dried cranberries/cherries))
3 tablespoons finely chopped green onions/scallions
3 teaspoons fresh thyme, (leaves removed and finely chopped)
1/2 cup coarsely chopped roasted & salted shelled pistachios, ((Note 2))
Fine sea salt & pepper
For dipping: chips, raw veggies, pretzels etc.

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.

Nutrition Facts : Calories 112 kcal, ServingSize 1 serving, Carbohydrate 2.5 g, Protein 4.4 g, Fat 9.7 g, Cholesterol 20.9 mg, Sodium 255.5 mg, Fiber 0.5 g, Sugar 1.3 g

PISTACHIO-GOAT CHEESE BITES



Pistachio-Goat Cheese Bites image

These are delicious little nibbles. I love their simplicity--they are quick to put together and can easily be made on the spur of the moment for an impromptu gathering, but can also be prepared up to a day ahead. The recipe is adapted from one published in "In Style" magazine. Prep time includes 15 minutes refrigeration time.

Provided by GaylaJ

Categories     Cheese

Time 28m

Yield 30 balls, 10 serving(s)

Number Of Ingredients 3

1/4 cup shelled salted pistachios (I used double this amount)
6 ounces goat cheese, softened
2 ounces cream cheese, at room temperature

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



Pistachio Goat Cheese Balls image

Found these in a Martha Stewart Magazine when planning my wedding...never made them but they look really good...Can be prepared a day ahead.

Provided by Mrs Goodall

Categories     Cheese

Time 30m

Yield 48 serving(s)

Number Of Ingredients 3

11 ounces fresh goat cheese
4 ounces pistachio nuts, coarsley chopped
48 baby spinach leaves, washed and dried (optional)

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.

Nutrition Facts : Calories 36.8, Fat 3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 33.5, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 1.9

GOAT CHEESE BALLS WITH PISTACHIO AND DRIED CHERRIES



Goat Cheese Balls with Pistachio and Dried Cherries image

Adding chicken or vegetable broth to the shallots and cherry mixture provide more flavour and great texture to these simple no cook appetizers and provides a unique twist on a classic cheese ball.

Yield 21

Number Of Ingredients 8

2 tsp 10 mL butter
1/4 cup 60 mL shallot, minced
1/4 cup 60 mL dried cherries, chopped
1/2 cup 125 mL CAMPBELL'S® Ready to Use Vegetable Broth
1 tbsp 15 mL parsley, minced
1 tbsp 15 mL lemon zest, finely grated
8 oz 226 g (chevre) goat cheese
1/2 cup 125 mL pistachio nuts, finely chopped

Steps:

  • In skillet, melt butter over medium high heat. Cook shallots until tender, about 5 minutes. Stir in cherries and broth and cook until most of the liquid has been absorbed, about 5 minutes. Transfer to a bowl and let cool. Add lemon and parsley. Stir in goat cheese until blended.
  • Using two teaspoons or a melon baller, shape into balls. Place pistachios in shallow dish and roll cheese, pressing gently to coat cheese in nuts.

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