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Best Naked, But An Easy Pistachio Nut Recipe

My house always has a bowl of pistachio nuts around. They’re generally gone within hours, that’s why we buy them in multiple pound bags. I prefer just crackin those little suckers all by themselves like the honey badger, but here’s an easy way to feed your guests.

Pistachio nuts are awesome in many ways. But roll them, encrust them, whatever.

PISTACHIO GOAT CHEESE BALLS

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

  • 1 Toast nuts in small skillet over medium heat until fragrant, about 3 minutes; chop finely.
  • 2 Combine goat cheese and cream cheese in a medium bowl. Drop mixture by heaping teaspoons onto a parchment-lined baking sheet; refrigerate 15 minutes.
  • 3 Roll into balls, then roll in chopped nuts.
  • 4 Refrigerate, tightly covered, up to 1 day.

 

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