Almond crusted chevre and grape trufflesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooling time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:96.4 kcal
Proteins:2.2 g
Fats:2.8 g
Carbohydrate:17.2 g
Fibers:1 g
Sugar:14.4 g
Cholesterol:6 mg
Sodium:20.8 mg
Calcium:49 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
112
g
chevre (goat cheese), crumbled
56
g
cream cheese, softened
30
ml
port
salt and pepper to taste
20
grapes
125
ml
whole almonds, toasted and finely chopped
62.5
ml
chives, finely chopped
METHOD
- In a bowl, mix together chevre and cream cheese with a fork. Add port and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
- Scoop 1 tbsp (15 mL) cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
- Toast almonds stovetop in a dry fry pan until light brown in colour. Lay out on large cutting board to cool. Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
- Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
- Refrigerate, covered until serving.
WINE SUGGESTIONS
Sauvignon
Trebbiano
CHEF'S NOTES
A deceptively simple make ahead hors d’oeuvre. Or hand out the aprons for an interactive party. This hors d’ouevre is a substantial nibble – think traditional cheese platter with fruits and almonds – all in one bite! Decadent served with your favorite port or dessert wine for a dessert party.
Kitchen Notes:
These truffles can be made 2 days in advance – cover and refrigerate.
Substitute halved pitted dates for grapes.
Create a substantial salad with the truffles as the star – simple greens with a balsamic vinaigrette with additional grapes and almonds.
