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Pistachio-Sesame Cheese Ball

5.0

(5)

Pistachio cheeseball on plate with crudite and crostini.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Gerri K. Williams

This appetizer is ready in 10 minutes and practically guaranteed to make everyone smile. Boursin is the move since it is well seasoned and packed with flavor, so all you need to worry about is a bit of exterior zhuzhing.

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What you’ll need

Recipe information

  • Yield

    4–6 servings

Ingredients

¼

cup raw pistachios

1

Tbsp. toasted sesame seeds

Freshly ground black pepper

Pinch of crushed red pepper flakes

Pinch of kosher salt

1

5.2-oz. package Boursin cheese

Crostini, crackers, or crudités (for serving)

Preparation

  1. Step 1

    Toast ¼ cup raw pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 4 minutes. Let cool, then finely chop.

    Step 2

    Mix pistachios, 1 Tbsp. toasted sesame seeds, a few grinds of freshly ground black pepper, a pinch of crushed red pepper flakes, and a pinch of kosher salt on a plate or in a shallow bowl to combine.

    Step 3

    Pat one 5.2-oz. package Boursin cheese into a ball and roll in pistachio mixture to coat. Transfer cheese ball to a platter and serve with crostini, crackers, or crudités.

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Reviews (5)

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  • This was quick and easy and very good. It looked so much nicer than just plopping a round of Boursin on a plate, and looked like far more effort than was actually expended. I used the Fine Herbs and Garlic flavour of the Boursin cheese, and skipped the pepper flakes as our guests don't like spicy. Just a pinch of Maldon salt as the crackers we had were also salted. The perfect amount for four people (alongside some other snacks). If you've got a bigger group, this would be a great addition to a cheese board, or you could do two different flavours of the Boursin, with different nut/seed combinations (maybe Cranberry & Pepper with pecans and pepitas?). We'll do this again for NYE, perhaps with black sesame seeds as I think that would look pretty cool. If you're trying to get ahead, you could prepare the coating mixture the day before, or most likely even do the whole thing the day before and refrigerate in a container that will protect the cheese ball from getting squished.

    • Ann

    • Toronto, Canada

    • 12/26/2023