CHEESE BALL WITH CUMIN, MINT AND PISTACHIOS
1 cup (8 ounces) cream cheese, softened
1/2 cup (4 ounces) goat cheese (chevre), softened
1 tablespoon lemon juice
Grated zest of 1 lemon
1/2 cup grated good-quality Pecorino Romano
1 teaspoon toasted and ground coriander seeds
1 teaspoon toasted and ground cumin seeds
1/2 cup finely sliced celery hearts, with leaves
1/3 cup chopped mint
1/4 teaspoon freshly ground black pepper
Sea salt
1/3 cup salted pistachio nuts, coarsely ground
BEAT together cream cheese and goat cheese with a wooden spoon in a large bowl until creamy and light. Beat in lemon juice and lemon zest. Fold in Pecorino Romano, coriander, cumin, celery, mint and pepper. Season to taste with salt.
LAY a large piece of plastic wrap on counter. Using a spatula, scrape cheese mixture onto center of plastic. Pull up sides of plastic wrap and form cheese into a ball. Wrap tightly, place in a bowl and refrigerate at least 2 hours.
POUR ground pistachios into a shallow bowl. Unwrap cheese ball and roll it in nuts until coated. Lay ball on a serving plate, cover with plastic wrap and chill until ready to serve. A half hour before serving, unwrap cheese ball and let it come to room temperature. Serve with very thin plain crackers.
1 cup (8 ounces) cream cheese, softened
1/2 cup (4 ounces) goat cheese (chevre), softened
1 tablespoon lemon juice
Grated zest of 1 lemon
1/2 cup grated good-quality Pecorino Romano
1 teaspoon toasted and ground coriander seeds
1 teaspoon toasted and ground cumin seeds
1/2 cup finely sliced celery hearts, with leaves
1/3 cup chopped mint
1/4 teaspoon freshly ground black pepper
Sea salt
1/3 cup salted pistachio nuts, coarsely ground
BEAT together cream cheese and goat cheese with a wooden spoon in a large bowl until creamy and light. Beat in lemon juice and lemon zest. Fold in Pecorino Romano, coriander, cumin, celery, mint and pepper. Season to taste with salt.
LAY a large piece of plastic wrap on counter. Using a spatula, scrape cheese mixture onto center of plastic. Pull up sides of plastic wrap and form cheese into a ball. Wrap tightly, place in a bowl and refrigerate at least 2 hours.
POUR ground pistachios into a shallow bowl. Unwrap cheese ball and roll it in nuts until coated. Lay ball on a serving plate, cover with plastic wrap and chill until ready to serve. A half hour before serving, unwrap cheese ball and let it come to room temperature. Serve with very thin plain crackers.
