In Suzi's Words

A little bit of laughter, inspiration, & encouragement

Goat Cheese with Pistachios and Cranberries

pistachios and cranberriesHow many of you have a shoe box or notebook filled with recipe clippings from magazines “to try some day”? This is one of those recipes.

I’ve had it for years and decided to whip it together this week. It’s festive, will be perfect for Christmas with its colorful red and green ingredients, is EASY, and is made up of 3 of my favorite foods. How could I go wrong on this one?  I am happy to report; it’s sooooo good!

Since it was a magazine clipping, I didn’t know where I got the recipe, but a quick search located its originator to be Real Simple Magazine, 2010.

I hope you enjoy it as much as I did and invite it to your Christmas festivities.

Goat Cheese with Pistachios and Cranberries

2 T. roasted pistachios, chopped

2 T. dried cranberries, chopped

1 8-10 ounce log of fresh goat cheese (use a good flavored goat cheese, the French brands are the best)

Water crackers or a fresh baguette for serving

To roast the pistachios:

Spread shelled nuts in a single layer on a baking pan. Bake at 325 degrees for 5-10 minutes, until nuts are slightly browned and fragrant. Stir frequently for even roasting. Set aside and cool completely before chopping (this method works for most all types of nuts).

Goat cheese log:

Keep the cheese refrigerated and cold until ready to use. On a large plate, combine the pistachios and cranberries. Roll the goat cheese log in the mixture to coat on all sides.

Serve with crackers and baguette slices.

Cook’s Note: This cheese log can be made up to 2 days in advance in an air-tight container or wrapped in plastic wrap. Keep refrigerated until ready to serve.


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