Pistachio-Encrusted Goat Cheese Medallions
Did you ever wonder how to make those decadent- tasting goat cheese medallions served atop fancy restaurant salads? These yummy “buttons” are so simple to make, I’m almost embarrassed to call them a recipe!
Yield: 6 to 8 (depending on desired size)
Yield: 6 to 8 (depending on desired size)
Ingredients
- 1 5 ounce log goat cheese
- About 1/4 cup shelled pistachio nuts toasted if desired-see MPM Mini-Bites below
Instructions
- With a nut chopper or sharp knife, chop nuts finely.
- With a sharp knife, slice goat cheese into about 8 circles. (Goat cheese will crumble slightly which is fine.)
- Roll each piece into a ball.
- Roll rims of each disk in chopped pistachios until coated evenly.
- Using a drinking glass, flatten each ball into a disk (about 1/4-inch thick).
- Use immediately or wrap each in wax paper or plastic wrap and refrigerate up to 4 hours.
Notes
Make Ahead and Storage Tips: goat cheese “buttons” may be formed up to 3 days ahead. Cover and refrigerate. Roll goat cheese in chopped nuts no more than 1 day prior to serving time. (or nuts will become soggy)
Any nut “goes!” Change it up by rolling your goat cheese “buttons” in any kind of chopped nuts you like such as almonds, macadamias, hazelnuts, pecans or walnuts.
To toast nuts: bake nuts at 275 degrees F for about 8 minutes or until lightly browned, turning occasionally with a spatula. Watch carefully as nuts burn easily. Allow to cool completely. Store toasted nuts in a covered container in the refrigerator for up to 4 months or freeze for up to 1 year.
Toasted nuts are a great kitchen staple! Keep a large variety of toasted nuts on hand for tossing into salads, soups, casseroles, yogurt, smoothies, granola, rice and pasta dishes. Nuts also make a yummy healthy grab ‘n go snack!
Goat cheese medallions pair beautifully with fresh fruit. Next time you serve a fruit platter, try tucking in some goat cheese medallions among the fruit. Simple, healthy and elegant! (See Fruit Array with Goat Cheese Medallions ‘n Berry Coulis.)
