Developed for the Almond Board of California by James Beard cookbook 'dish entertains' award winner and party dish TV hostTrish Magwood
(NC)—This is a deceptively simple make-ahead hors d'oeuvre or a great activity for an interactive party. It's a substantial nibble – think traditional cheese platter with fruits and almonds – all in one bite!
Makes about 2 dozen truffles. Active prep time: 20 minutes. 50 minutes with chilling time.
Ingredients:4 oz (125 g) chevre, crumbled
2 oz (60 g) cream cheese, softened
2 tbsp (25 mL) port
Salt and pepper to taste
20-24 grapes
1/2 cup (125 mL) whole almonds, toasted and finely chopped
1/4 cup chives, finely chopped
Method:In a bowl, mix together chevre and cream cheese with a fork. Add port and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
Scoop 1 tbsp (15 mL) 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.
Toast almonds stovetop in a dry fry pan until light brown in colour. Lay out on large cutting board to cool. Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
Refrigerate, covered until serving.
Kitchen Notes:These truffles can be made 2 days in advance – cover and refrigerate.
Substitute halved pitted dates for grapes.
Create a substantial salad with the truffles as the star – simple greens with a balsamic vinaigrette with additional grapes and almonds.
Nutritional analysis per serving:
Calories: 47 kcals, Fiber 0.3 g, Total Fat: 4 g, Cholesterol: 7 mg, Saturated Fat: 1.7 g, Sodium: 35 mg, Monounsaturated Fat: 1.5 g, Calcium: 25 mg, Polyunsaturated Fat: 0.3 g, Magnesium: 10 mg, Protein: 2 g, Potassium: 41 mg, Carbohydrates: 2 g, Vitamin E: 0.4 mg*, * Total alpha tocopherol equivalents
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