Savory Cheese Truffles with Chives

Truffles turn savory in these bite-size cheese balls. Pack all three flavor variations in small tins or other decorative containers to share with friends. For a special gift, add a bottle of crisp, dry white wine. These "personal cheese balls" make a great appetizer served with crackers.

Yield: 2 dozen
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 3 Hours


Ingredients

  • 1 (8-oz.) package cream cheese, softened
  • 6 ounces goat cheese
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons minced fresh chives
  • 2 teaspoons jarred roasted minced garlic
  • 1/2 teaspoon cracked black pepper
  • 1 cup finely chopped pecans, toasted
  • 1/2 cup chopped flat-leaf parsley

Preparation

  1. Beat first 3 ingredients at medium speed with an electric mixer until smooth. Stir in chives, garlic, and pepper. Cover and chill at least 2 hours or until firm.
  2. Shape cheese mixture into 1" balls. Roll cheese balls in pecans and parsley. Cover and chill at least 1 hour.
  3. Curried Truffles: Beat cream cheese, goat cheese, and 2 tsp. curry powder at medium speed with an electric mixer until smooth (omitting lemon juice, chives, garlic, pepper, pecans, and parsley). Stir in 1 Tbsp. finely chopped green onion, 2 tsp. mango chutney, and 1/4 teaspoon salt. Cover and chill at least 2 hours or until firm. Combine 1/2 cup finely chopped dried cranberries, 1/2 cup finely chopped dried apricots, and 1/2 cup finely chopped toasted almonds. Shape cheese mixture into 1" balls. Roll cheese balls in dried fruit mixture. Cover and chill at least 1 hour. Yield: 2 dozen.
  4. Honey Mustard Truffles: Beat cream cheese, goat cheese, and 2 Tbsp. honey mustard at medium speed with an electric mixer until smooth (omitting lemon juice, chives, garlic, pepper, pecans, and 1/2 cup parsley). Stir in 1 Tbsp. chopped flat-leaf parsley and 1/4 tsp. ground red pepper. Cover and chill at least 2 hours or until firm. Shape cheese mixture into 1" balls. Roll cheese balls in 1 cup finely chopped honey-roasted peanuts. Cover and chill at least 1 hour. Yield: 2 dozen.
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