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 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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