|1/2||cup shelled, roasted, salted pistachios|
|1||log (11 ounces) goat cheese|
|Black pepper, to taste|
1. In a food processor, pulse pistachios until they are finely chopped.
2. Season goat cheese on all sides with pepper. Transfer pistachios to a plate. Roll cheese log in the pistachios. Cover all sides, pressing gently so the nuts stick. Serve with crackers.
Karoline Boehm Goodnick