Almond Crusted Chevre and Grape Truffles

19 Reviews

“A savory-sweet appetizer that looks like a candy truffle is really a juicy grape in a goat cheese coating, rolled in toasted almonds and chives.” - by Almond Board of California

Ingredients

4 ounces chevre, crumbled
2 ounces cream cheese, softened
2 tablespoons port wine
Salt and pepper to taste
13 grapes
1/2 cup whole almonds
1/4 cup thinly sliced chives

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Metric US

Original recipe yields 13 truffles

Directions

In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
Toast almonds stovetop in a dry frypan until toasted, shaking the pan frequently, about 5 minutes on medium high heat. Lay out on a large cutting board to cool. Using a chef's knife, finely chop the almonds. Alternately, if you prefer to have ground almonds, chop in a food processor or grinder.
Scoop 1 tablespoon 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.
Spread almonds onto plate and mix in the chives. Roll each truffle ball in almonds and coat evenly.
Refrigerate, covered until serving.

Nutrition

Amount Per Serving (13 total)

Calories
84 cal
4%

Fat
6.9 g
11%

Carbs
2.4 g
< 1%

Based on a 2,000 calorie diet

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Reviews (19)

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Justina

Dec. 15, 2010

"I've been making this recipe for years, although slightly different/simpler. I use just straight goat cheese (not crumbled, found in 'tubes-like' packaging) to wrap the grapes. Instead of almonds to ..." See moreroll them in, I use crushed candied pecans (pecan pieces mixed within egg white, brown sugar & vanilla. baked for 15 at 325- cooled and crushed) That's it! It's a delicious variation enjoyed by my family every holiday season!"

Kathy Saint

Dec. 17, 2010

"This is a nice, mild appetizer to serve with others on a tray. Save labor by using a 1 tablespoon cookie scoop (the kind with a lever) to portion the cheese mixture. Pressing the grape right into th..." See moree scoop the cheese will ooze up around the grape and you can pat it to cover completely and then just pop it onto a plate. Wear light-weight food service gloves and it's quick and clean! I used grapes that were quite large, so needed to double the recipe to yield about 30. Fun to make and good eating!"

Dayna

Mar. 22, 2011

"This is a good recipe. To save time I chopped up the grapes and mixed them into the cheese and then rolled everything into one giant cheese ball. I also tossed in a little garlic...." See more"

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