In-Shell Pistachios + Spanish Cheese + Fresh Pears + Honey
With yesterday’s Pistachio post, I invited you to join me in traveling to a tropical place. Today, we travel to the Mediterranean along the coast of Spain.
Or pretend to at least. Hey, you have to work with what you have.
Manchego is a hard, Spanish cheese made of sheep’s milk, and was the inspiration behind this Mediterranean pistachio pairing. But other Spanish cheeses such as Iberico or Azeitao pair nicely with this Mediterranean sampler. For a simple but fancy party appetizer that is sure to impress a crowd, a cheese plate is the way to go and you can use this pairing as a jumping off point. Feature in-shell pistachios, several cheeses (a couple hard and a couple semi-soft cheeses), fresh fruit (pears, figs, dates, and then have a variety of honeys or jams. Throw in some good wine and….Viola! Your friends will start calling you Martha Stewart.
People who consumed in-shell pistachios ate 41 percent fewer calories than those who consumed pistachios without shells.2 Why you ask? The shells can serve as a visual cue as to how many pistachios you’ve consumed – thereby potentially encouraging reduced calorie consumption. For more pistachio pairings, click the blue frog at the end of this post and be sure to check out www.PistachioHealthInstitute.org.
By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.
