Stuffed Goat Cheese Balls

1 cup goat cheese (chevre)*

25 pitted green olives (best quality you can find)
25 big grapes (either green or red)

1/2 cup pistachios

Yields ca. 25 balls
In a dry pan, roast the pistachios for 5 minutes or so, shaking the pan regularly to avoid burned spots. Let cool a little. Chop finely and transfer to a shallow bowl.

Take about a teaspoon of goat cheese and cover one olive/grape with it. If you use homemade goat cheese, it will be a pretty clean affair, as the goat cheese will have the texture of soft plasticine . Roll each goat cheese ball in the finely chopped roasted pistachios. Keep in the fridge until serving. Serve cold or at room temperature.

© Anja's Food 4 Thought. Recipe from