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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Got this recipe out of a library book Ingredients:
1/4 cup shelled pistachio nut |
250 g cream cheese (at room temperature) |
50 g dried apricots, finely chopped |
3 spring onions, finely chopped |
50 g sun-dried tomatoes, drained and finely chopped |
black pepper |
3 tablespoons flat leaf parsley, finely chopped |
Directions:
1. Preheat oven to 200°C.
2. Bake the pistachio nuts on a lined baking tray for 5 minutes, or until golden brown.
3. Cool, then chop finely.
4. Beat the cream cheese in a medium size bowl until smooth.
5. Fold in the dried apricots, spring onions, sun dried tomatoes and black pepper.
6. Combine the pistachio nuts with the parsley and spread on a sheet of baking paper.
7. Form the cheese mixture into an 8 inch log and roll in the nut mixture.
8. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
9. Serve with a mix of crackers.
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