Pistachio-Honey Encrusted Gruyere

Pistachio-Honey Encrusted Gruyere

Posted on October 10, 2013

Pistachios, honey, and cheese can make a simple and quick hors d’oeuvre, and one great for the holiday season. This recipe uses a hard cheese and the honey gives the pistachio layer a subtle sweetness that compliments the cheese perfectly.



1 cup of shelled, roasted, unsalted pistachios
1 tablespoon Massey Honey (plus extra for drizzling)
A healthy pinch of salt
1 tablespoon or more of water
1/2 inch thick rectangular block of aged gruyere cheese

In a food processor, pulse to pulverize pistachios 6 or 7 times until they are chopped but not ground into a powder. Add honey, salt, and a tablespoon of water, and pulse a few more times. Stir the mixture around with a spoon, and repeat processing 3 or 4 more times, or until the mixture has a sticky, pasty consistency. If it looks too dry, then add water — not more honey, as too much honey will inhibit the food processor. Spread a thin layer of mixture over the top of the cheese, pressing it down firmly with a flat object, and shaving overhanging bits off the sides so that it only covers the area of the cheese. Refrigerate for at least 30 minutes before cutting; then cut into small cubes or strips. Lastly, drizzle honey atop the cut pieces. Enjoy.