California Walnut Coated Cheese Truffles

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California Walnut Coated Cheese Truffles

(NC) - Creamy cheese truffles harmonize with the pungent taste of olive and crunchy coating of California walnuts. This dish can be served with a mixture of flatbreads for taste and presentation.
printfriendly pdf button   California Walnut Coated Cheese Truffles   RecipesNow.com
question mark icon dc 24x24   California Walnut Coated Cheese Truffles   RecipesNow.com

California Walnut Coated Cheese Truffles

(NC) - Creamy cheese truffles harmonize with the pungent taste of olive and crunchy coating of California walnuts. This dish can be served with a mixture of flatbreads for taste and presentation.
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Makes
Units
Ingredients
Makes
Units
Ingredients
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Instructions
  1. In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
  2. Combine cream cheese, feta cheese, sundried tomatoes, lemon rind, and oregano. Cover and refrigerate for 1 hour. Scoop a tablespoon of cheese mixture and pat around an olive, forming a ball. Repeat until all of the cheese is used up.
  3. Place walnuts in food processor; pulse until evenly and finely chopped. Transfer to a pie plate. Roll each ball in ground walnuts to coat. Refrigerate. At serving time, place 3 truffles in a martini glass; garnish with a sprig of fresh oregano.
Notes

Tip:

Cheese truffles can be stored in refrigerator up to two days before serving.

Source: walnutinfo.com

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