Herb Goat Cheese Ball with Pistachios and Crackers

Goat Cheese Balls with Herbs and Nuts

Despite the plural name, this recipe makes one large goat cheese ball for sharing. Chives and parsley fleck the creamy center, while chopped pistachios form a chunky coating. Serve it with two kinds of round crackers for spreading.

Plastic wrap makes the soft cheese easy to shape without a mold. Chill the ball until it holds its shape when unwrapped, then press on the pistachios shortly before serving to keep their chopped texture distinct.

Ingredients for the Goat Cheese Ball

• 8 ounces plain goat cheese, softened (225g)
• 4 ounces full-fat cream cheese, softened (115g)
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup shelled pistachios, chopped into small, recognizable pieces (90g)
• About 8 ounces round crackers, one plain variety and one darker or seeded variety, for serving (225g)

Optional: A small pinch of fine salt, if needed after tasting.

How to Make the Goat Cheese Ball

1. Chop the herbs and pistachios: Finely chop the chives and parsley. Chop the pistachios separately, leaving visible pieces rather than grinding them into powder.
2. Mix the cheese: In a medium bowl, mix the softened goat cheese and cream cheese until smooth. Fold in the herbs, lemon zest, and pepper, leaving small green flecks visible. Taste and add a pinch of salt only if needed, especially if the pistachios or crackers are salted.
3. Shape and chill: Spoon the mixture onto a large sheet of plastic wrap. Gather the wrap around it to form one round ball. Set it seam-side down in a small bowl or on a plate and refrigerate, covered in the wrap, for about 3 hours. Start checking after about 2 hours: the ball is ready when it holds its shape as the wrap is loosened. If it slumps, rewrap it and chill longer.
4. Coat with pistachios: Spread the chopped nuts in a shallow dish. Unwrap the firm cheese ball and gently round any flattened spots. Roll it in the nuts, then press more onto bare areas until the exterior is covered.
5. Arrange and serve: Set the ball near the center of a platter. Fan the two kinds of crackers in separate, overlapping groups around it and add a spreader. Let the ball stand for about 20 minutes before serving, until the center spreads easily but the ball still holds its shape.

Make-Ahead and Storage

For advance preparation, keep the uncoated cheese mixture covered in an airtight container in the refrigerator for up to 3 days. Shape it in plastic wrap and chill until firm before adding the pistachios. If the ball is already shaped, keep it wrapped and refrigerated until you are ready to coat and serve it.

Coating shortly before serving keeps the pistachio pieces distinct, though the coated ball can also be refrigerated. Return leftovers to the refrigerator promptly; a specific storage duration for the finished, coated ball is not established.

For Individual Portions

For bite-size appetizers instead, chill the mixture until workable, form small balls, and coat each with pistachios. The main recipe makes one shared ball; for another individually portioned option, see these mini cheese ball bites.

Nutrition

Approximate nutrition per appetizer portion, based on 12 portions and including the crackers: 210 calories, 7g protein, 13g fat, and 16g carbohydrates. Per 100g: approximately 370 calories, 13g protein, 23g fat, and 29g carbohydrates. Values will vary with the cheeses, pistachios, and crackers used.