Almond Crusted Chevre and Grape Truffles |
A deceptively simple make-ahead hors d'oeuvre. This hors d'ouevre is a substantial nibble — think traditional cheese platter with fruit and almonds — all in one bite!
Makes about 2 dozen truffles. Prep time: 20 minutes, 50 minutes with chilling time.
Ingredients
- 4 oz (125 g) chevre, crumbled
- 2 oz (60 g) cream cheese, softened
- 2 tbsp (25 mL) port
- Salt and pepper to taste
- 20-24 grapes
- 1/2 cup (125 mL) whole almonds, toasted and finely chopped
- 1/4 cup chives, finely chopped
Directions
1. 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.2. 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.
3. 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 for food processor.)
4. Spread almonds onto plate. Finely chop chives and combine with almonds. Roll each truffle ball in almonds and coat evenly.
5. Refrigerate, covered until serving.
Developed for the Almond Board of California by James Beard award-winner, Trish Magwood.
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