Yogurt Cheese With Olives, Capers and Pistachios

• 3 cups yogurt or 1 12 cups cream cheese
• 6 green olives, pitted and chopped
• 6 black olives, pitted and chopped
• 1 tablespoon pistachio nut, toasted and chopped (plus extra for garnish)
• 1 tablespoon flat leaf parsley, chopped (plus extra for garnish)
• 1 tablespoon capers, coarsely chopped
• coarsely ground fresh black pepper (optional)

1. To make yogurt cheese: Use a large metal strainer and line with some dampened cheesecloth; spoon in about 2 cups of yogurt.
2. Gather up the ends of the cheesecloth and squeeze to extract as much liquid as you can out of the yogurt.
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. Combine the yogurt cheese, green and black olives, pistachio nuts, parsley and capers; spread in a shallow bowl or plate.
5. Season with coarsely ground black pepper, if desired.
6. Garnish the center with chopped pistachio nuts and ring the outside with chopped parsley.
7. Serve with bread, crostini, or vegetable sticks.

yogurt, green olives, black olives, pistachio nut, flat leaf parsley, capers, black pepper

Taken from www.food.com/recipe/yogurt-cheese-with-olives-capers-and-pistachios-381080 (may not work)