These little bundles of cheesy goodness are the perfect bite for your cocktail parties. Once you bite into these, your taste buds will have a nice surprise with the tanginess of the goat cheese along with the fresh herbs, sweet apricots and the earthy toasted nuts. They pair well with champagne, so try these out for your New Year’s Eve bash.
Ingredients
8 ounces plain goat cheese, softened
4 ounces cream cheese, softened
1 tablespoon fresh chopped chives
1 tablespoon fresh chopped basil
1 teaspoon lemon zest
¼ cup dried apricots, chopped fine
1 teaspoon coarsely cracked black pepper
½ teaspoon kosher salt
¾ cup chopped roasted pistachios
¾ cup chopped roasted walnuts
Balsamic Glaze for drizzling (optional)
Instructions
- In a mixing bowl by hand or with a stand mixer or hand mixer combine the softened goat cheese, cream cheese, chives, basil, lemon zest, apricots, pepper and salt, until well mixed. Cover and place in the refrigerator for at least an hour or two.
- In a medium bowl combine the pistachios and walnuts
- Take the cheese mixture out of the refrigerator and scoop out one tablespoon at a time and form into a ball and roll in the nut mixture, place on a parchment lined sheet pan, repeat this method for all the cheese, cover and keep chilled until about 30 minutes before serving
- Serve on platter and drizzle with balsamic glaze
Makes about 24 to 30 truffles, serves 8 to 12 as an appetizer
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