PECAN & GOAT CHEESE MARBLES

By BobD

Ingredients

• 50 PIECES
• Parsley leaves add a herbaceous note echoed in the surprising combination of rosemary & coriander in the center of cheese-coated with sweet buttered pecans.
• 1 cup pecans (1/4 lb)
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon sugar
• 1 (11-oz) log soft goat cheese
• 1 teaspoon minced rosemary
• 1 teaspoon coriander seeds, crushed with side of a large knife, then chopped
• 50 to 60 About 50 to 60 large flat-leaf parsley leaves

Details

Servings 50
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 400F with rack in upper third.

Toss pecans with butter, sugar, and 1/2 teaspoon salt, then toast in a 4-sided sheet pan until fragrant and a shade darker, 8 to 10 minutes. Transfer to a plate and cool completely.

Pulse pecans in a food processor just until finely chopped, then transfer to a wide shallow bowl.

Stir together goat cheese, rosemary, coriander, and 1/2 teaspoon pepper until combined well.

Form teaspoons of cheese mixture into marbles between your palms, then roll in pecans to coat and roll between your palms again briefly. Transfer to a plate.

Put a parsley leaf under each cheese marble and spear together with a wooden pick.

COOKS NOTES:
Cheese marbles can be made and coated with pecans 1 day ahead and chilled.
Cheese marbles can be speared with parsley 1 hour ahead and chilled.