Yogurt Cheese With Olives, Capers and Pistachios

1. 1

   To make yogurt cheese: Use a large metal strainer and line with some dampened cheesecloth; spoon in about 2 cups of yogurt.

2. 2

   Gather up the ends of the cheesecloth and squeeze to extract as much liquid as you can out of the yogurt.

3. 3

   Untwist the cheeseclcoth and place the yogurt, cheesecloth and strainer over a large bowl to continue draining, in the refrigerator, overnight until it is the consistency of cream cheese.

4. 4

   Combine the yogurt cheese, green and black olives, pistachio nuts, parsley and capers; spread in a shallow bowl or plate.

5. 5

   Season with coarsely ground black pepper, if desired.

6. 6

   Garnish the center with chopped pistachio nuts and ring the outside with chopped parsley.

7. 7

   Serve with bread, crostini, or vegetable sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.