Tuesday, November 6, 2018

Herbed Cranberry Chèvre Truffles #CranberryWeek

I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow #CranberryWeek on social media for more ideas all week long.

Herbed Cranberry Chèvre Truffles

I've always loved savory truffles. Maybe it's because I'm a fan of cheese. Like a full-blown caseophile. Seriously. So, I decided to share a version of my favorite chèvre truffles with fresh cranberries mixed in. Yum.

  • 8 ounces chèvre 
  • 1/4 C organic fresh cranberries
  • 2 T chopped fresh herbs (I used a mixture of parsley, dill, and mint)
  • 1 t olive oil
  • 1/4 C chopped nuts (I used macadmia nuts)

In a food processor pulse together the cranberries, herbs, and olive oil to a form a rustic paste. Set aside.

Place chèvre and cranberry mixture together in a bowl, setting aside 2 T for rolling a few of the truffles in. Mix the cheese and cranberries together until well-combined.

In one bowl, place the remaining cranberry mixture; in another bowl, place the chopped nuts.

Roll teaspoon-sized mounds into balls. For each person, I did one plain, one with the cranberry mixture pressed onto the outside, and one with macadamia nuts pressed onto the outside.

Refrigerate until ready to serve. I served these with some sliced salami and stuffed olive for an easy autumn dinner.

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