| 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 -
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 Converted by MM_Buster v2.0n.
A Message from our Provider:
“You’re never too old for God”