Feta Cheese Truffles

Sunday Dinner

Feta Cheese Truffles

Grilled Leg of Lamb
Tzatziki Sauce
Greek Potatoes 
Grilled Vegetable Platter

Peach and Blueberry Galette

My daughter Emma is away at basketball camp for the next few days and as much as I will miss her, I thought I would take advantage of her absence this Sunday and prepare a meal that is not one of her favorites– lamb. (It happens to be my son Jack’s favorite meat.) Unfortunately, she will be missing out on one of her favorite cheeses– feta.

Like the Gorgonzola Truffles and the Goat Cheese Truffles, these are a savory version of the more common chocolate or other sweet truffles. And with a Mediterranean feel to the menu tonight, I knew the feta version would be the perfect starter.

Since feta is a main ingredient of this recipe, please use a quality feta preferably in block form. In my opinion, feta that is already crumbled and packaged is a little too salty. Minced shallot and garlic is added for an extra savory layer while also providing a little kick. Some added lemon juice and a quick roll through some finely chopped fresh flat leaf parsley serve to bring all of the flavors together into one harmonious, poppable bite.

Sunday Dinner one year ago

Feta Cheese Truffles

By Nicole Prep: 15 minsRefrigeration Time: 1 hrTotal: 1 hr 15 mins Servings: 24 truffles A savory truffle with Mediterranean flavors that your guests will love!

Equipment

• Hand mixer with flex beaters

Ingredients 

• 4 ounces cream cheese, softened
• 4 ounces feta cheese, crumbled
• 1 tablespoon finely minced shallot
• 1 small clove garlic, finely grated on a microplane
• 1 teaspoon freshly squeezed lemon juice
• ¼ teaspoon freshly ground black pepper
• 1 cup finely chopped fresh flat-leaf parsley

Accompaniments

• Pita Chips
• Hot Cherry Peppers
• Cherry Tomatoes
• Kalamata Olives
• Cucumbers

Instructions 

1. In a bowl using a hand held mixer, beat the cream cheese, feta cheese, shallot, garlic, lemon juice, and pepper until smooth and combined. Cover with plastic wrap and chill for at least 1 hour or until firm. (Mixture can be stored in an airtight container for up to three days.)
2. Roll the cheese mixture into ¾-inch balls. Roll each ball in the chopped parsley. Serve immediately or cover and chill until ready to serve. Allow the truffles to sit out at room temperature for 30 minutes before serving. Serve with pita chips, peppers, olives, tomatoes and cucumbers. Enjoy!

Nutrition

Calories: 31kcal, Carbohydrates: 1g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 70mg, Potassium: 25mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 294IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.