These creamy fig, blue and walnut truffles are a perfect small bite with big flavor to compliment appetizer parties to a simple weeknight salad
Place the dried figs in a small bowl with the balsamic vinegar, microwave to soften them on high for 1 1/2 minutes, set aside to cool
Place the figs in a food processor fitted with the metal blade along with the cream cheese, blue cheese, shallots, salt and pepper. Pulse mix until blended well
Scoop the mixture into a covered bowl and place it in the refrigerator to chill for two hours or better yet, make this the night before so the flavors can meld together.
On a piece of parchment or waxed paper on a sheet pan, spread the chopped walnuts and chives evenly over the surface.
By rounded tablespoons at a time or small cookie scoop drop a piece of the fig/cheese mixture on top of the walnut/chive mixture and roll it around until coated and pick up and roll a bit tighter between your hands to form a "truffle" or mini cheese ball, repeat with the remaining cheese until you have approximately 25 mini truffles. Cover and place the sheet pan into the fridge to chill for another hour.
Take them out of the fridge 10 to 15 minutes before serving