+
0 (0)

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
  • 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.

Note: Serve with bread or vegetable sticks.

HAVE YOU TRIED


Spinach soup with basil and dill
Spinach soup with basil and dill

Sycamore Kitchen's oatmeal cookies
Sycamore Kitchen's oatmeal cookies

Classic potato latkes
Classic potato latkes

Ham and potato quiche
Ham and potato quiche

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Steamed Asparagus with Tangerine Ponzu, Daikon, and Nori
Salmon tartare
Polenta gratin with mushrooms and Fontina
Quesadillas stuffed with mushrooms and goat cheese