Ingredients
2 tsp butter
¼ cup shallots, minced
¼ cup dried cherries, chopped
½ cup Ready to Use Vegetable Broth
1 tbsp parsley, minced
1 tbsp lemon zest, finely grated
8 oz chevre (goat cheese)
½ cup pistachio nuts, finely chopped
Directions
1. In skillet, melt butter over medium high heat. Cook shallots until tender, about 5 minutes. Stir in cherries and broth and cook until most of the liquid has been absorbed, about 5 minutes. Transfer to a bowl and let cool. Add lemon and parsley. Stir in goat cheese until blended.
2. Using two teaspoons or a melon baller, shape into balls. Place pistachios in shallow dish and roll cheese, pressing gently to coat cheese in nu
