February 13, 2017
Robin’s Beef Tenderloin
February 13, 2017
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Pistachio Nuts and Goat Cheese Spread

pg. 174 Belcour Cookbook


1 cup feta cheese or other crumbly goat cheese
2 cups pistachio nuts, shelled and chopped
1 t. paprika
½ cup milk (or as much as needed to blend smoothly)
1 garlic clove, finely chopped
1 T. parsley, roughly chopped
½ t. oregano
1 T. olive oil
1 t. of Belcour Honey Mustard


Combine all above ingredients in a blender or food processor. Serve with salt crackers, or pita bread wedges or crostini as an hors d’oeuvre.

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