"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pecan Goat Cheese Marbles Recipe

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This recipe for Pecan Goat Cheese Marbles, by , is from The Braun Family Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaclyn & Steve
Added: Tuesday, December 2, 2008


1 C. pecans (1/4 lb.)
1 T. unsalted butter, melted
1/2 t. sugar
1 (11-oz.) log soft goat cheese
1 t. minced rosemary
1 t. coriander seeds, crushed with side of large knife, then chopped
50-60 large flat-leaf parsley leaves

Preheat oven to 400 F with rack in upper third.

Toss pecans with butter, sugar, and 1/2 t. salt, then toast in a 4-sided sheet pan until fragrant and a shade darker, 8-10 minutes. Transfer to a plate and cool completely.

Pulse pecans in food processor just until finely chopped, then transfer to a wide shallow bowl.

Stir together goat cheese, rosemary, coriander, and 1/2 t. pepper until combined well. Form teaspoons of goat cheese mixture into marbles between your palms, then roll pecans to coat and roll between your palms again briefly. Transfer to a plate.

Put a parsley leaf under each marble and spear together with a wooden pick.


Marbles can be made and coated with pecans 1 day ahead and chilled.

Marbles can be speared with parsley 1 hour ahead and chilled.

Personal Notes:
Personal Notes:
From Gourmet magazine, November 2008




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