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Nut-coated goat cheese

November 17, 2010

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Serves 6

1/2 cup shelled, roasted, salted pistachios
1 log (11 ounces) goat cheese
Black pepper, to taste

1. In a food processor, pulse pistachios until they are finely chopped.

2. Season goat cheese on all sides with pepper. Transfer pistachios to a plate. Roll cheese log in the pistachios. Cover all sides, pressing gently so the nuts stick. Serve with crackers.

Karoline Boehm Goodnick