Chimichurri and Pistachio Grilled Feta.
Grilled feta is a delicious summer appetizer! It only takes a few minutes to make, then top it off with some refreshing and robust chimichurri and a sprinkling of buttery pistachios. Serve with crackers or crostini. Delish!
Snacks snacks snacks!
I’m always on the lookout for new good snacks to serve, whether it’s to my family on the weekend, an at-home date night or a last minute get together.
And let’s be honest, said snacks usually include cheese.
Yes, I’m full of exclamation points today but when it comes to bubbly, golden and melty cheese?
There is no better time for an exclamation point.
This grilled feta is topped with chopped pistachios and the most flavorful chimichurri, then served with crackers or little crostini or fresh bread. It’s heavenly!
Such a hit at a party, such a hit at home for a snack.
The feta is wonderfully creamy and a little crumbly. The chimichurri is refreshing and tangy, with a bite from the red wine vinegar and crushed red pepper flavors. The pistachios add that perfect crunch that every meal needs. A nutty buttery crunch.
The bottom line is that this checks all the flavor boxes. It’s crunchy, creamy, savory – all wrapped in a little cheese package.
It’s easy too. Preheat the grill and throw a cast iron skillet on it when you do. The feta gets grilled right in the skillet. Trust me – this is key! You could also use a grill pan without holes. Just don’t put the feta directly on the grates. It doesn’t hold up like halloumi does, and it will melt into the grill before it gets charred enough to enjoy.
Top with the herby chimichurri. Sprinkle on pistachios. And boom!
Grilled Feta with Chimichurri and Pistachios
- Preheat the grill to the highest setting. Place a cast iron skillet directly on the grates to heat with the grill.
- Make the chimichurri first. Chop the cilantro and parsley on a cutting board until it’s very finely chopped. Mince the garlic. In a bowl, combine the cilantro, parsley, garlic, red wine vinegar and a big pinch of salt and pepper. Whisk in the olive oil until combined. Whisk in the red pepper flakes. You can make this ahead of time and store it sealed in the fridge!
- Once the grill is hot, take the feta outside and place it directly in the skillet. Grill for 3 to 4 minutes, then gently flip the block of feta and grill for 3 to 4 minutes more until melty.
- Remove the pan from the grill - remember it’s HOT!! If you can, transfer the feta to a plate. Top with a few spoonfuls of the chimichurri. Sprinkle on the pistachios. Serve with crackers or crostini.
And it’s green, so winning.