Pistachio and Cranberry Goat’s Cheese Roll

Pistachio and Cranberry Goat's Cheese Roll

Pistachio and Cranberry Goat’s Cheese Roll

This Pistachio and Cranberry Goat’s Cheese Roll is perfect for when you need to entertain in a hurry. This appetizer or starter certainly has a festive and colourful air about it.

It is very simple to prepare, and tastes as good as it looks.

Serves 4 – 6


125 ml pistachio nuts, shelled

10 ml ground coriander

10 ml ground cumin

3 ml dried thyme

125 ml dried cranberries, roughly chopped

250 g goat’s cheese, in a log shape

To serve: Bruschetta, savory biscuits, pita wedges or fresh French bread, sliced


  1. In a small pan over medium-high heat, dry roast the pistachios; add in coriander and cumin after 3 minutes.

Roast until fragrant; about 4 – 5 minutes in total, stirring fairly frequently. Allow cooling.

  1. Combine the pistachios, coriander, cumin and thyme with the cranberries.
  2. Place on a flat plate, and roll the goat’s cheese log in the mixture until completely coated with the mixture.
  3. Place on a serving dish; sprinkle the remaining pistachio and cranberry mixture around the log.
  4. Store at room temperature for at least 15 minutes before serving.
  5. The cheese will then soften nicely and become easier to spread.
  6. Serve with a variety of bruschetta, savoury biscuits, pita wedges and/or fresh sliced bread.


  • Add 125 ml finely chopped glacé figs in step 2. Omit spices and thyme.

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