Pistachio Crusted Cheese Ball

4.50 from 6 votes

You need to try this Pistachio Goat Cheese Ball! Tangy goat cheese meets sweet dried fruit, fresh herbs, and crunchy pistachios—a total party showstopper!

Prep Time15

Chilling Time8

Total Time8 15

Course: Appetizer

Cuisine: American

Keyword: pistachio crusted cheese ball, pistachio goat cheese ball

Servings: as an appetizer

Author: Chelsea Lords

Cost: $10.84

Equipment

Hand mixer or stand mixer with paddle attachment

Ingredients

8 ounces goat cheese
1 (8-ounce) package cream cheese full-fat, see note 1
1/2 cup finely chopped dried apricots or chopped dried cranberries/cherries
3 tablespoons finely chopped green onions or scallions
3 teaspoons fresh thyme leaves removed and finely chopped
1/2 cup coarsely chopped roasted and salted shelled pistachios see note 2
Salt and pepper
Serving suggestions see note 3

US - Metric

Instructions

Place the unwrapped package of cream cheese in a microwave-safe bowl. Microwave on high for 10–15 seconds, check, flip to the other side, then microwave an additional 10–15 seconds as needed. You don’t want it melted, just softened to room temperature. Transfer to a large bowl or bowl attached to a stand mixer fitted with the paddle attachment.
Add the goat cheese. Beat the two cheeses together on low speed until just combined.
Add finely chopped dried apricots, finely chopped green onions, and chopped fresh thyme. Add salt and pepper to taste (remembering the nuts are also salted; I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Beat on low speed until ingredients are combined and integrated. Scrape the sides with a spatula as needed.
Use the spatula to transfer the mixture onto a large sheet of plastic wrap. Using the wrap, knead the mixture together and form a long log or cheese ball. Wrap tightly in the plastic wrap and refrigerate overnight or until firm. (I like to chill it overnight to allow the flavors to really meld!) At a minimum, chill for 1 hour.
Coarsely chop shelled pistachios and unwrap the cheese ball or log on top of the chopped nuts. Roll the ball around and use your hands to gently attach the pistachios to the ball or log until it is completely coated in nuts. Serve promptly with crackers, veggies, pretzels, etc.

Video

Notes

Note 1: For best results, use full-fat (reduced-fat cream cheese doesn’t taste as rich and isn’t as thick) brick-style cream cheese. I also recommend a good quality brand; I love Philadelphia Cream Cheese® best.

Note 2: Make it easy on yourself and use roasted, salted, and shelled pistachios. If you can’t find roasted pistachios, I recommend roasting them yourself so you aren’t missing out on flavor and they don’t get too soft too quickly. To toast pistachios in the oven, spread the nuts in a single layer on a sheet pan. Bake at 350°F for 6–8 minutes or just until fragrant.

Note 3: Serving suggestions for dipping: chips, raw veggies, pretzels, etc.

Storage: Refrigerate, tightly covered, for up to 3–4 days. Pistachios will soften considerably as it stores. I like this cheese ball best the same day it is coated in the pistachios.

Nutrition