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Cranberry Pistachio Crusted Goat Cheese

Cranberries, pistachios and goat cheese?  What’s not to love in this super easy and tasty appetizer that’s even decked out in Christmas colors.  I was reading the Amish Country publication called The Vendor that Ron Hord (owner of the Small Farm) dropped off to me the other day and there was an article about cooking with cranberries in all of their various forms.  I am not a big fan of cranberry sauce at Thanksgiving but I really do love the flavor of cranberries and always love finding new ways to use the very easy and convenient dried cranberries.  I saw this “Cranstachio Blend” at Fresh Market in Columbus the other day and was inspired to make it into this appetizer.  I thought I’d get the recipe out in time for you to keep in mind for the holidays.

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Cranberry Pistachio Crusted Goat Cheese

1/3 cup shelled and finely chopped pistachios (ideally, try not to use the salted pistachios)

1/3 cup dried cranberries, chopped finely

pinch of sea salt

1 4 oz. log of plain goat cheese (could substitute cream cheese)

crackers or baguette

Directions:

Finely chop the pistachios and dried cranberries.  Sprinkle with a pinch of sea salt and combine.  Lay mixture out on a cutting board or plate.  Roll goat cheese into the mixture and pat mixture into goat cheese on all sides and on ends.  Chill and serve with toasted baguette or crackers (such as wheat thins or the Carr’s Whole Wheat Crackers that are pictured — they are hearty and a bit sweet which I think tasted great with the creamy goat cheese).

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