Piri Piri Cheese Cubes With Kalamatas And Toasted Pistachios

By JeanMarie Brownson
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Piri Piri Cheese Cubes With Kalamatas And Toasted Pistachios

4.5 (2 ratings)
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Cheese cubes marinated in piri piri hot sauce answer the late-night munchies. Mixing in kalamata olives and toasted pistachios might sounds like a teenager thought it up, but trust us. This recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.

Prep Time
10
minutes
Cook Time
1
minute
servings
8
Piri piri cheese cubes
Total time: 11 minutes

Ingredients

  • 1/3 cup piri piri hot sauce, or other thick red (not too sweet) hot sauce
  • 2 tablespoon olive oil
  • 1 pound assorted cheese, such as cheddar, monterey jack and swiss, cut into ¾-inch cubes
  • 1 cup pitted kalamata olives, drained
  • 1/2 cup roasted, salted shelled pistachio nuts, coarsely chopped

Directions

  1. Step 1: Mix 1/3 cup hot sauce and 2 tablespoons olive oil in bottom of a glass or stainless-steel bowl.
  2. Step 2: Add 1 pound cheese cubes and 1 cup olives; toss gently to coat. Refrigerate covered 1 hour or up to several days.
  3. Step 3: Serve at room temperature sprinkled with roasted, salted shelled pistachios. Pass wooden picks.
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