Goat Cheese Bites From Martha Stewart 1/4 Cup finely chopped salted pistachios 6 Ounces fresh goat cheese, room temperature 2 Ounces cream cheese, room temperature 1/4 Cup freshly cracked pink peppercorns

1. Toast pistachios in a small sauté pan over medium heat until fragrant, about 3 minutes.
2. In a medium bowl, combine goat cheese and cream cheese using a wooden spoon
3. Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture, making 36 balls in all.
4. Place peppercorns and pistachios on two separate plates.
5. Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios. Will keep refrigerated, in an airtight container, for up to 1 day.

Makes 36.

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