Sun-Dried Tomato and Goat Cheese Kabobs

Besides loving appetizers and all foods in small packages, I also love watching professional skating. I’ve been a fan of skaters since I could watch them on TV. Well, one of my favorites, Brian Boitano makes this wonderfully easy appetizer of sun-dried tomatoes and goat cheese that makes my mouth water.

I especially love goat cheese and anything that goes with it. When you make these little sun-dried tomato and goat cheese kabobs for your next gathering, make sure you make a few more than you think you’ll need. They go fast!

What you need:
- 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
- 20 small skewers or cocktail toothpicks

What to do:
GREAT TIP: Fill a pitcher with hot water. Dip a knife into the hot water to 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.

Deeeeelish! And it looks pretty too. This simple recipe makes 20 skewers. And for more wonderful ideas for appetizers, check out the cheese appetizers section of the Easy Appetizer Recipes website.

Photo courtesy of the Food Network.

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