Almond Crusted Chevre and Grape ‘Truffles’

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Almond Crusted Chevre and Grape 'Truffles'

(NC) - This is a deceptively simple make-ahead hors d'oeuvre or a great activity for an interactive party. It's a substantial nibble - think traditional cheese platter with fruits and almonds - all in one bite!


Active prep time: 20 minutes. 50 minutes with chilling time.


Developed for the Almond Board of California by James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood.

printfriendly pdf button   Almond Crusted Chevre and Grape Truffles   RecipesNow.com
question mark icon dc 24x24   Almond Crusted Chevre and Grape Truffles   RecipesNow.com

Almond Crusted Chevre and Grape 'Truffles'

(NC) - This is a deceptively simple make-ahead hors d'oeuvre or a great activity for an interactive party. It's a substantial nibble - think traditional cheese platter with fruits and almonds - all in one bite!


Active prep time: 20 minutes. 50 minutes with chilling time.


Developed for the Almond Board of California by James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood.

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Makes
Units
Ingredients
Makes
Units
Ingredients
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Instructions
  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 or food processor.)
  4. Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
  5. Refrigerate, covered until serving.
Notes

Nutritional Information

Per Serving: Calories: 47 kcals, Fiber 0.3 g, Total Fat: 4 g, Cholesterol: 7 mg, Saturated Fat: 1.7 g, Sodium: 35 mg, Monounsaturated Fat: 1.5 g, Calcium: 25 mg, Polyunsaturated Fat: 0.3 g, Magnesium: 10 mg, Protein: 2 g, Potassium: 41 mg, Carbohydrates: 2 g, Vitamin E: 0.4 mg*, * Total alpha tocopherol equivalents

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.

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