Feta Cheese Truffles
makes 24 truffles
4 ounces cream cheese, softened
4 ounces feta cheese, crumbled
1 Tablespoon finely minced shallot
1 small clove garlic, finely grated on a microplane
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
1 cup finely chopped fresh flat-leaf parsley
Hot Cherry Peppers
In a bowl using a hand held mixer, beat the cream cheese, feta cheese, shallot, garlic, lemon juice, and pepper until smooth and combined. Cover with plastic wrap and chill for at least 1 hour or until firm. Mixture can be stored in an airtight container for up to three days.
Roll the cheese mixture into 3/4-inch balls. Roll each ball in the chopped parsley. Serve immediately or cover and chill until ready to serve. Allow the truffles to sit out at room temperature for 30 minutes before serving. Serve with pita chips, peppers, olives, tomatoes and cucumbers. Enjoy!
Printed from thegalleygourmet.net
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