goat cheese / feta truffles
The two recipes here are for goat cheese rolled in chopped pecans and feta rolled in chopped parsley, but you can really use any cheese and any topping. The other recipe in the magazine was Gorgonzola in bacon, but my sister and I are vegetarian.
Original recipe by Clairiece Gilbert Humphrey in Southern Living. Each recipe makes about 15.
feta truffles with parsley
4 oz room temperature cream cheese
4 oz crumbled feta cheese
1/2 tsp vegetarian Worcestershire sauce
dash black pepper
1/2 cup finely chopped fresh parsley
medium bowl, Tupperware, electric mixer
Beat the cream cheese, feta, Worcestershire sauce, pepper, and onion at medium speed with an electric mixer until well combined. Scrape it into a Tupperware and refrigerate it for at least an hour. Once it’s firm, roll the cheese mixture into 3/4-inch balls. Roll each ball in chopped parsley (roll all the balls first so the parsley doesn’t stick to your hands). You can serve this immediately or chill it until 30 minutes before serving. Suggested garnishes: fresh whole parsley sprigs, cucumber slices, grape tomatoes, kalamata olives, whole almonds
goat cheese truffles with pecans
4 oz room temperature cream cheese
4 oz crumbled goat cheese
1/2 tsp vegetarian Worcestershire sauce
2 tsp finely chopped onion
dash black pepper
1/2 cup toasted chopped pecans
medium bowl, Tupperware, electric mixer
Beat the cream cheese, goat cheese, Worcestershire sauce, pepper, and onion at medium speed with an electric mixer until well combined. Scrape it into a Tupperware and refrigerate it for at least an hour. Once it’s firm, roll the cheese mixture into 3/4-inch balls. Roll each ball in chopped pecans. You can serve this immediately or chill it until 30 minutes before serving. Suggested garnishes: dried figs, dried apricots, kalamata olives
