I’ve always been a lover of goat cheese. There’s just something so inviting and warming about the creamy, yet crumbly texture of the cheese. I remember watching an episode of Pitchin’ In, hosted by Chef Lynn Crawford, on the Food Network, when she was visiting a small goat cheese farm. She never once referred to the cheese at goat cheese, but only as chevre. I tried so hard to find this “chevre” in local grocery stores, but I guess I was not pronouncing it properly, or that it was so commonly known as goat cheese that nobody knew what I was talking about. Eventually, I was able to find it in a proper cheese shop; the owner was nice enough to delicately explain to me that chevre and goat cheese were one in the same.
After Christmas was all packed away, and life returned to normal, John.e and I decided to spend the night at home. Rather than reach for the popcorn or chips, I remembered this goat cheese appetizer posted on a friend’s blog – Whitbit’s Indian Kitchen. I thought it much wiser to have a little cheese and cracker snack rather than salty, buttery popcorn – especially since we both have Christmas weight to lose!
Before I get to the recipe, I must encourage you to visit Whitney’s blog. She’s an all-American, Alabama-born girl who cooks the most delicious looking Indian cuisine. I’ve never ventured into the world of Indian food before, but her blog has inspired me to do so. She wonderfully explains the techniques and spices/seasonings so that people like me can easily follow along, become food educated, and expand my tastes. You really need to check out her Hindi Spice Glossary – it’s great for those of us who are not in the know!
Now, back to the recipe. You will notice that Whitney used rose water as one of the ingredients in her version of this appetizer. And, I would certainly do the same, however, I thought it was a little too pretentious for a movie-night in snack! 🙂 But, if I were hosting a luncheon or an afternoon tea, I would certainly incorporate the rose water, not only for the look, but also for the taste. If you have not tried rose water, do so – it’s wonderful!
Here’s the recipe, and please, Dear Reader, take a few minutes to visit Whitney’s blog and show her some Pretty Practical Pantry love! Cheers!!
Pistachio Goat Cheese Appetizer
- 8 ounces packaged goat cheese
- 1/2 cup honey
- 1/2 cup pistachios
Prepare your work space by adding the honey to an elongated shallow dish, and adding the pistachios to a similar dish.
Gently remove the goat cheese from the packaging and gently roll into the honey. Be sure the entire log of cheese is covered in honey.
Carefully transfer the honey-covered cheese to the dish with the pistachios. Again, gently roll the log ensuring that the pistachios adhere to the honey.
Place the cheese on a plate or serving board.
Drizzle the remaining honey over the top of the cheese and sprinkle the remaining pistachios on top as well.
Serve with your favourite crackers or bread. Enjoy!