These little balls fit the bill perfectly for the hot summer months. I felt like making goat cheese at home the other day, for no specific purpose. It was sitting there, next to a bunch of big olives and I thought they would go well together. The pistachio coating gives an extra crunch. While I was making these (believe me, every other ball disappeared straight into my mouth) I realized that a sweet and fruity filling would be as good. Grapes and cheese are a well-known combo and they don’t fail to deliver here. I couldn’t say which one I like more: the sweet or the savory. I know one thing: these will be a hit at any party, picnic or potluck.
In a dry pan, roast the pistachios for 5 minutes or so, shaking the pan regularly to avoid burned spots. Let cool a little. Chop finely and transfer to a shallow bowl.
Take about a teaspoon of goat cheese and cover one olive/grape with it. If you use homemade goat cheese, it will be a pretty clean affair, as the goat cheese will have the texture of soft plasticine. Roll each goat cheese ball in the finely chopped roasted pistachios. Keep in the fridge until serving. Serve cold or at room temperature.