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Preparation
Adding chicken or vegetable broth to the shallots and cherry mixture provide more flavour and great texture to these simple no cook appetizers and provides a unique twist on a classic cheese ball.
In skillet, melt butter over medium high heat.
Cook shallots until tender, about 5 minutes.
Stir in cherries and broth and cook until most of the liquid has been absorbed, about 5 minutes.
Transfer to a bowl and let cool.
Add lemon and parsley.
Stir in goat cheese until blended.
Using two teaspoons or a melon baller, shape into balls.
Place pistachios in shallow dish and roll cheese, pressing gently to coat cheese in nuts.
Recipe Tips:
Make Ahead: These can be made and stored in an airtight container in the refrigerator for up to 3 days.
Variation: Chevre, Pistachio and Dried Cranberry Truffles - Substitute the lemon zest for orange zest and dried cranberries for the cherries for a holiday twist