CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
42 |
servings |
INGREDIENTS
1 1/4 |
lb |
Soft goat cheese |
1 |
tb |
Chopped flat-leaf parsley |
1 1/2 |
tb |
Snipped fresh chives |
1 1/2 |
tb |
Fresh thyme |
2 |
tb |
Chopped toasted pecans |
1 |
tb |
Freshly-cracked black pepper |
2 |
ts |
Paprika |
2 |
ts |
Curry powder |
2 |
tb |
Extra-virgin olive oil |
1 |
ts |
Red-pepper flakes |
INSTRUCTIONS
Line a baking sheet with parchment paper. Form 1 tablespoon of the goat
cheese into a small ball. Transfer to the baking sheet. Continue with the
remaining cheese. Refrigerate the balls for 10 minutes to set slightly.
Place the parsley, chives, thyme, pecans, and pepper in 5 separate bowls.
Roll about 6 balls in each of the 5 coatings, and set aside.
To make the paprika band, sprinkle the paprika in a straight line on a
cutting board. Straighten the edges of the paprika with a knife. Roll 6 of
the balls down the line to form a strip of paprika on them.
To make a dot of curry on the 6 remaining balls, place the curry in a
sieve, cover half of each ball with a wide knife, and sprinkle the curry
over the other half.
Pour the olive oil onto a serving platter. Sprinkle the oil with red-pepper
flakes. Arrange the goat-cheese balls on the platter, and serve with
toothpicks on the side.
Makes 3 1/2 dozen.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 6 Calories (kcal); 1g Total Fat; (89% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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