Goat Cheese Truffles

makes 24 truffles


4 ounces cream cheese, softened

4 ounces mild goat cheese

1 Tablespoon finely minced shallot

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon freshly ground black pepper

1/2 cup shelled, roasted, salted pistachios, finely chopped


Accompaniments:

Crackers

Fig preserves

Dried apricots

Dried figs

Dried dates


In a bowl using a hand held mixer, beat the cream cheese, goat cheese, shallot, 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 pistachios.  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 crackers, fig jam, and dried fruits.  Enjoy! 


Printed from thegalleygourmet.net