+
0 (0)

Categories: Appetizers, Vegetarian

Yogurt cheese seasoned with olives, capers and pistachios

Yogurt cheese seasoned with olives, capers and pistachios
Kirk McKoy / Los Angeles Times

Sometimes when I'm in the kitchen making fresh cheese, I imagine what it must have been like for the primitive nomads who first discovered that the fresh, sweet liquid they had so laboriously milked from their precious flocks quickly soured ... Read more

Total time: 10 minutes | Serves 2 to 4 as an appetizer or snack
Note: Serve with bread or vegetable sticks.
  • 1 to 1 1/2 cups prepared yogurt cheese (or cream cheese)
  • 6 green olives, pitted and slivered or chopped
  • 6 black olives, pitted and slivered and chopped
  • 1 tablespoon chopped toasted pistachios, plus extra for garnish
  • 1 tablespoon chopped flat parsley, plus extra for garnish
  • 1 tablespoon coarsely chopped capers
  • Coarsely ground black pepper, optional

Step 1Mix together the yogurt cheese, green olives, black olives, pistachios, parsley and capers and spread in a shallow bowl or plate. Season with coarsely ground black pepper, if desired. Garnish the center with chopped pistachio nuts and rim with chopped parsley.

Each of 4 servings:
121 calories; 9 grams protein; 12 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 9 mg. cholesterol; 228 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Spot prawns roasted in spiced salt
English pea and goat cheese tart
Herb-Marinated Goat Cheese with little rosemary fougasses
Deviled eggs with smoked salmon, fennel and capers