Sun-Dried Tomato and Goat Cheese Skewers

Recipe courtesy of Brian Boitano

Show: What Would Brian Boitano Make?

Episode: Brian and the Bachelor

Sun-Dried Tomato and Goat Cheese Skewers

Name: Sun-Dried Tomato and Goat Cheese Skewers
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 20 skewers
Ingredients: 1 (8-ounce) log fresh goat cheese, chilled; 1 cup pistachio nuts, finely chopped; 20 sun-dried tomatoes packed in oil; 1/2 bunch fresh basil leaves

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Level: Intermediate
Total: 20 min

Prep: 20 min

Yield: 20 skewers

Level: Intermediate
Total: 20 min

Prep: 20 min

Yield: 20 skewers

Ingredients

1 (8-ounce) log fresh goat cheese, chilled

1 cup pistachio nuts, finely chopped

20 sun-dried tomatoes packed in oil

1/2 bunch fresh basil leaves

Directions

Special equipment: 20 small skewers or cocktail toothpicks
Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.