| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 42 | Servings | ||
INGREDIENTS
| 1 1/4 | lb | Soft goat cheese |
| 1 | T | Chopped flat-leaf parsley |
| 1 1/2 | T | Snipped fresh chives |
| 1 1/2 | T | Fresh thyme |
| 2 | T | Chopped toasted pecans |
| 1 | T | Freshly-cracked black pepper |
| 2 | t | Paprika |
| 2 | t | Curry powder |
| 2 | T | Extra-virgin olive oil |
| 1 | t | 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 - [email protected]" 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 Converted by MM_Buster v2.0n.
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