Caprese Bites and decided to make "Tomatoes and Cheese, Two Ways" for a boat party we were attending. I was a little skeptical because goat cheese is not my favorite, but the crowd really seemed to enjoy them. And so did I!
The recipe came from the Food Network website, courtesy of Brian Boitano (I can't say that name without singing "What would Brian Boitano do?" ;)
1 (8 oz.) log fresh goat cheese, chilled
1 cup pistachio nuts, finely chopped
20 sun-dried tomatoes packed in oil
1/2 bunch fresh basil leaves
Special equipment: 20 small skewers or cocktail toothpicks
Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. [Whoops. I coated the whole ball!] Return to the sheet pan and repeat with the remaining goat cheese balls.
Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.
[Note: Refrigeration and wax paper, optional!]
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