Ragstone Log and pistachio balls

28 February 2019 — Party, Starter

Pistachio Goats Cheese Balls


Serves 8

200g Ragstone Log with rind removed

2 tablespoons unsalted butter

4 anchovy fillets

bag of watercress leaves (leave a few leaves for dressing)

85g mint, flat leaf parsley and coriander mix

2 tablespoons chopped chives


250g toasted and roughly chopped pistachios

How to make it

These Pistachio and Ragstone Log Goat’s Cheese balls make an excellent starter, or a snack for evening entertaining. The tangy, creamy Ragstone goat’s cheese is well complimented by the savoury, salty, nutty pistachio flavours, and the green colour really adds some pizzazz!

  • In a food mixer, blend the cheese and butter until smooth
  • Add the anchovies, watercress, herbs, chives and salt
  • Line a muffin tin with either cling film or cake cases
  • Use an ice-cream scoop to create balls of mixture
  • Chill for at least 3 hours
  • When ready to serve, roll the goat’s cheese balls in pistachio mix and top with a sprig of watercress leaves

Other recipes:

Earthy beetroot works perfectly with creamy goat’s cheese for an easy but impressive starter, or fancy lunchtime sandwich. Add a kick of addictive, fiery and sticky-sweet Tracklements Fresh Chilli Jam.

Alex James Goats’ cheese is particularly fresh and delicate. It has a natural acidity and an almost mousse-like texture. We love it on a french stick with a simple salad.

Bosworth Ash Log is a soft goats cheese with a smooth clean flavour, so it works well as a filler for these butterflied chicken breasts. Then serve with steamed veg and crushed new potatoes for a wonderful weekday dinner.

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