Pistachio Crusted Cheese Log with Pomegranate Seeds

Move over Baked Brie, you’ve got competition. This easy appetizer, a Pistachio Crusted Cheese Log, studded with ruby red pomegranate seeds naturally says “Happy Holidays” with just a few ingredients. It’s a bit creamy, fruity, and a delightful play on textures. Make it a day ahead and you’ll be as relaxed as can be when party time rolls around.

Simple food can be so beautiful can’t it? There’s all kinds of holiday represented here: the pistachios are the evergreens of the season, twinkling Christmas tree lights represented by the ruby red pomegranate seeds, and blankets of white snow appearing as goat cheese.

On Christmas Eve we spend time with Brian’s family and forgo the stress of preparing a big meal.  Instead we all bring appetizers to nosh on throughout the afternoon alongside our Tom & Jerry’s, champagne, and mulled wine. I enjoy every minute of it, thankful that they have welcomed me with open arms just like one of their own since day one.

In just about every culture, food is associated with gathering together and I’ve come to realize there are generally two different types of people. There are those you can count on every year for bringing their famous pimento cheese dip or decadent cranberry cake with butter sauce, or those like me who “you never know what you’re gonna get” which can sometimes be a good thing or a bad thing….  But that’s the fun of it, right?

Some chatter on Twitter a few weeks ago about pistachios got me thinking about one of my favorite ways to eat them –   Give me a glass of champagne, some great cheese, nuts, and fruit — and you’re looking at my perfect meal.

I took that idea and fancied it up a little with the presentation, but I swear – it couldn’t be easier to put together. Just 10 minutes of prep (deseed a pomegranate quickly with this tip!), 5 ingredients, and you’re on your way to an eye catching appetizer that has New Year’s Eve written all over it.

The pistachios have a salty sweetness, which is a lovely match for fresh and tangy chevre. You simply crush them with some fresh thyme and a little salt, then coat the best goat cheese you can find in it.

Rosemary would be a great substitute if you don’t have thyme. No pun intended ;) I like to slice the cheese into rounds and nestle bright pomegranate seeds within them, offering a gorgeous pop of color. As the sweet and tart rubies of the fruit world, their crunch is the perfect contrast to creamy cheese.

To 2013, you were a year I’ll never forget, filled with opportunities that I never dreamed of. But even more  meaningful was the outpouring of support from all of you. Gosh, {exhale} I am blessed.

So into the new year I go, with big ideas and even bigger dreams. I wish all of  you health, happiness, special moments, and lots of love. 2014, you’ve never looked better.

Pistachio Crusted Goat Cheese with Pomegranate Seeds

serves 8

1 – 8 oz log of goat cheese
1/2 cup roasted pistachios (deshelled)
1 Tablespoon minced fresh thyme
1/4 t salt
1/2 c pomegranate seeds (deseed in 10 seconds by doing this!)

In a food processor, pulse the pistachios, thyme, and salt together until pretty finely ground, like the size of breadcrumbs. It’s okay to have some larger pieces. Empty onto a cutting board and roll goat cheese log in it, patting with your hands to ensure it is well coated. Place into refrigerator for 10 minutes, then remove and cut into 1/4 inch wide circles with a sharp knife, pushing the knife against the cut side of the goat cheese as you slice through so that the round comes off in one piece. Arrange on platter and scatter pomegranate seeds around it.

Can be made a day in advance and stored covered in the refrigerator.