Sun-dried tomatoes and goat cheese on skewers

Ingredients:

• 1 full (220 g) fresh goat cheese, chilled
• 1 cup finely chopped pistachios
• 20 sun-dried tomatoes in oil
• Half a bunch of fresh basil
• Special equipment: 20 small skewers or sticks

Preparation:

1. Fill a pitcher with hot water. Dip a knife in the hot water and cut the goat cheese log in half lengthwise. Cut each half into 10 pieces, remembering to dip the knife in the hot water between cuts to ensure a clean cut.
2. Roll each piece of goat cheese into balls approximately 1 cm in diameter and place on a baking sheet lined with waxed paper. Place the chopped pistachios in a shallow bowl. Roll half of the goat cheese ball in the nuts. Return to the baking sheet and repeat with the remaining goat cheese balls.
3. Drain the tomatoes and place them on a plate lined with paper towels.
4. Thread a ball of goat cheese onto a skewer. Place a basil leaf on top of a sun-dried tomato. Fold the tomato in half around the basil leaf and thread it onto the cheese-filled skewer. Repeat with the remaining skewers. Place on a serving platter, cover, and refrigerate until ready to serve.