Love Pistachios? Love Cheese? Love Goats?

Pistachio Crusted Goat Cheese Balls



Is goat cheese really healthy?

Absolutely! For starters it is an incredible source of protein. One serving of goat cheese has about 4 grams of protein, with only 70 calories. It is also packed with vitamins and minerals, including vitamin D and niacin (for all of our gym bros out there). Goat cheese also contains less lactose. This means that people who have trouble digesting normal dairy are often times able to enjoy goat milk and cheese with little to no discomfort.


Doesn’t goat cheese taste funny?


This depends on a few things, perhaps the most important is how it is made. Goat milk can be used to make many different types of cheeses included gouda and brie. Many people often complain about a “sour” or bitter after taste, but that is likely because of the type you are eating. Think of it this way, if you only ate cheddar cheese your whole life, you’d think something was horribly wrong when you came across blue-cheese. Be sure to experiment with the different types and settle in on the one you love, I promise there’s a type out there for you.

Be sure to let us know what you think!


Feeling lazy? Here are some tips to make this dish easier:


-Use seasoned goat cheese – While nothing beats fresh, there are some brands that have already added herbs and spices to their goat cheese. Just be sure to use the savory ones with this recipe, as sweet doesn’t work as well.



 

Pistachio Crusted Goat Cheese:


EQUIPMENT

  • 1 VERY Sharp Knife

  • Cutting Board


INGREDIENTS

  • 2 lbs red snapper filets skin removed

  • 5 limes juiced

  • 3 lemons juiced

  • 1/4 red onion chopped

  • 1 jalapeno chopped

  • 1/2 tomato diced

  • 1 avocado

  • 2 tbsp cilantro optional

  • pinch flakey sea salt

  • pinch black pepper ground


INSTRUCTIONS

  • Dice snapper filets and place into mixing bowl.

  • Combine chopped onion, chopped jalapeno, and diced tomato with fish and gently mix.

  • Pour lemon and lime juice over mixture and gently toss.

  • Cover mixing bowl with plastic wrap and set inside of refrigerator for at least 1 hour, 2 is preferable. Fish is cooked through when color is opaque.

  • Core and scoop avocado, then dice into small cubes.

  • Add avocado and chopped cilantro to mixture, stirring in gently.

  • Sprinkle flakey sea salt and pepper over ceviche and serve with tortilla chips.


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