(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.
8 oz cream cheese, softened 250 g
1 cup crumbled feta cheese [approx. 100 g] 250 mL
1 tbsp finely chopped sundried tomatoes 15 mL
1 tsp finely grated lemon rind 5 mL
1 tsp minced fresh oregano 5 mL
24 pitted Kalamata olives 24
1 cup California walnuts, toasted 250 mL
8 fresh oregano sprigs 8
Toasting Walnuts: 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.
Tip: Cheese truffles can be stored in refrigerator up to two days before serving.
Makes 8 servings; 3 truffles per serving.
Source: walnutinfo.com
www.newscanada.com
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