Pistachio Crusted Goat Cheese
Guy & Peggy Ross1 (-6oz) log fresh, white goat cheese
2 Tbsp finely crushed pistachio nuts
1 Tbsp finely crushed garlic & herb dried bread crumbs (Italian Bread Crumbs)
1 tsp EVOO
fresh rosemary springs for garnish
Preheat broiler.
Form the cheese log to a round shape, making it ½ inch thick. Transfer to an oven proof plate or shallow bowl.
Combine nuts, bread crumbs and olive oil in a small bowl. Spread over the cheese and press gently into the cheese. Then broil 4-5 inches from heat source for 1½ min or until the coating is lightly brown and cheese is bubbly around the edges. Garnish with rosemary sprigs and serve warm. Provide small knives for spreading. Leftovers can be used at room temperature with Brushetta topping or in Greek Pasta salad.
