{"id":21292,"date":"2017-08-09T05:00:23","date_gmt":"2017-08-09T12:00:23","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=21292"},"modified":"2019-10-18T11:17:35","modified_gmt":"2019-10-18T18:17:35","slug":"honey-pistachio-goat-cheese-appetizer","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=21292","title":{"rendered":"Honey & Pistachio Goat Cheese Appetizer"},"content":{"rendered":"

Move over Rosemary and The Goat appetizer!<\/span><\/strong><\/p>\n

This blog is eight years old going into it’s ninth year. (Happy Birthday to RATG.) If you didn’t know it, I named the blog after an appetizer<\/a> that a friend of mine (Peggy) made years ago and I’ve been making it ever since — rosemary, goat cheese and some olive oil.<\/p>\n

Don’t you just love appetizer recipes that are easy to make at the spur of the moment? And, if they have some kind of jellies, preserves, honey or flavored oils poured over them, that makes them even easier. Smear some on your favorite cracker or some crispy bread and you will be dying for just one more bite.<\/p>\n

I picked up some local honey at the farmers market the weekend I made this appetizer. Sure I could have bought honey at the store for about $4-5 cheaper but this was locally produced and I really liked the light color of this honey. I had left over fig preserves from some other yummy, savory appetizer I made several months ago.<\/p>\n

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Pistachio nuts were not even on my radar when I was growing up; we used pecans because we had the trees growing in our yard. Don’t you just love the green color of the pistachios and the crunch they add to this appetizer.<\/p>\n

Seems like my favorite colors are showing up in this dinner — lime green from the pistacios and purple in the blueberry lavender ice cream. Who knew I could eat my favorite colors.<\/p>\n

BLAST FROM THE PAST: <\/strong>I love farmer’s markets and this A Day At The Farmer’s Market<\/a> in Chicago was a post I did back in 2010. I still love going to any markets I see, even the road side trucks along the highway.<\/span><\/span><\/p>\n

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Ingredients for one easy appetizer.<\/p>\n

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Melt the fig preserves and the honey until melted. Set aside to cool.<\/p>\n

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Chop the pistachios and set aside.<\/p>\n

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These are kale sprouts I picked up at the farmer’s market. I use them on everything — salads, top deviled eggs with them and garnish just about any dish I make; great on sandwiches too.<\/p>\n

\"IMG_5897\" Pour the cooled honey\/fig mixture over the cheese and the plate.<\/p>\n

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Sprinkle with some of the sprouts (optional) and the pistachios.<\/p>\n

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Add some crackers and a knife and dig in. These are Lavash crackers.<\/p>\n

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Honey & Pistachio Goat Cheese Appetizer<\/div>\t
2017-07-10 07:39:20<\/div>\t\t\t
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Ingredients<\/div>\t\t\t
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  1. 1 log goat cheese<\/li>\t\t\t\t
  2. 1\/4 cup honey<\/li>\t\t\t\t
  3. 2 tablespoons fig preserves<\/li>\t\t\t\t
  4. 1\/8 cup chopped pistachios<\/li>\t\t\t\t
  5. dash of cayenne pepper, optional<\/li>\t\t\t\t
  6. 1-2 tsp. bourbon (or lemon juice)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Place cheese log on serving dish.<\/li>\t\t\t\t
    2. Heat honey and figs in a glass bowl in microwave until preserves are melted.<\/li>\t\t\t\t
    3. Drizzle honey syrup over goat cheese and sprinkle on chopped nuts.<\/li>\t\t\t\t
    4. Serve with crackers. Enjoy.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. I decided at the last minute to add a dash of cayenne pepper to the preserves\/honey mixture. After making the recipe I thought the honey mixture needed a little twang to it so I added a little bourbon when I reheated sauce to serve leftovers. You could also substitute lemon juice for the bourbon.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        \n Adapted from A Southern Soul <\/a> <\/div>
        \n Adapted from A Southern Soul\n <\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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