Appetizer

Goat Cheese Truffles

Sunday Dinner Goat Cheese Truffles Pot au FeuParslied PotatoesCountry Bread Chocolate Paris-Brest I should be having a meal like this…

done

Sunday Dinner

Pot au Feu
Parslied Potatoes
Country Bread

Chocolate Paris-Brest

Several small, round cheese balls coated in chopped nuts are scattered on a wooden surface. The background is slightly blurred, highlighting the texture and detail of the cheese balls in the foreground.

I should be having a meal like this after a long day of skiing, snow sledding, or even shoveling out of the blizzard that we had about this time last year. But unfortunately, there is not a trace of the white stuff on the ground, in the air, or in the seven day forecast (did I just write that is unfortunate that there is no snow?!). I suppose a long walk in the woods will have to do to work up my appetite before our Sunday dinner.

These savory truffles are a variation of the Gorgonzola Truffles that I shared a while back. Goat cheese, cream cheese, and a little seasoning are rolled into chopped pistachios for a tasty starter. I particularly like this appetizer during the winter time when we are snacking on dried fruits and nuts. They are wonderful paired with dried figs, dates, and apricots. My favorite way to enjoy them is smashed on a cracker with a good schmear of fig preserves. Creamy, crunchy, savory, and sweet– it’s all there!

Sunday Dinner one year ago

Goat Cheese Truffles

By Nicole Prep: 15 minsRefrigeration Time: 1 hrTotal: 1 hr 25 mins Servings: 24 Small balls coated in crushed pistachios are scattered on a wooden surface, with crackers, a jar of fig spread, whole pistachios, and dried fruits blurred in the background.

Small balls coated in crushed pistachios are scattered on a wooden surface, with crackers, a jar of fig spread, whole pistachios, and dried fruits blurred in the background.

Creamy, crunchy, savory, and sweet, these truffles have it all in one bite!

Equipment

Hand mixer with flex beaters

Ingredients

4 ounces cream cheese, softened
4 ounces mild goat cheese
1 tablespoon finely minced shallot
1 teaspoon freshly squeezed lemon juice
¼ teaspoon freshly ground black pepper
½ cup shelled, roasted, salted pistachios, finely chopped

Accompaniments

Crackers
Fig preserves
Dried apricots
Dried figs
Dried dates

Instructions

In a bowl using a hand held mixer, beat the cream cheese, goat cheese, shallot, 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.
Roll the cheese mixture into ¾-inch balls. Roll each ball in the chopped pistachios. 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 crackers, fig jam, and dried fruits. Enjoy!

Nutrition

Calories: 44kcal, Carbohydrates: 1g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 32mg, Potassium: 36mg, Fiber: 0.3g, Sugar: 0.5g, Vitamin A: 123IU, Vitamin C: 0.3mg, Calcium: 14mg, Iron: 0.2mg

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