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.
Ingredients
- 8 oz cream cheese softened 250 g
- 1 cup feta cheese crumbled [approx. 100 g] 250 mL
- 1 tbsp sundried tomatoes finely chopped, 15 mL
- 1 tsp lemon rind finely grated 5 mL
- 1 tsp fresh oregano minced 5 mL
- 24 Kalamata olives pitted
- 1 cup California walnuts toasted 250 mL
- 8 fresh oregano sprigs
Instructions
- In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
- 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.
- 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
Be the first to comment