Recipes

Goat Cheese Truffles - 3 Ways

Published: 

Goat Cheese Truffles - 3 Ways
Portions
14-16 Truffles

Ingredients

  • 300g plain goat cheese

Fig & Pistachio

  • Fig Jam
  • ¾ cup finely chopped pistachios

Basil & Strawberry

  • Fresh Pesto
  • Freeze Dried Strawberries

Sweet & Salty

  • Small pimento stuffed olives
  • ½ cup golden (sultana) raisins, finely chopped
  • ½ cup finely chopped walnuts

Directions

  1. Run a sharp knife under hot water. Dry well. Cut the goat cheese into ⅓–inch pieces. Heat the knife up as needed to make slicing the cheese easier.

For the Fig and Pistachio:

  1. Place the chopped pistachios on a plate.
  2. Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add a small amount (about a ½ teaspoon) of fig jam to the indent in the cheese. Pull the sides of the goat cheese over the fig jam to encase it. Roll into a tight little ball.
  3. Roll the goat cheese in the pistachios and place in a small paper liner. Store in the refrigerator. Remove 30 minutes before serving.

For the Pesto and Strawberry:

  1. Place the freeze-dried strawberries into a small food processor. Blend into a strawberry dust. Transfer to a small plate.
  2. Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add a small amount (about ½ teaspoon) of pesto to the indent in the cheese. Pull the sides of the goat cheese over the pesto to encase it. Roll it into a tight little ball.
  3. Roll the goat cheese ball in the strawberry dust and place in a small paper liner.
  4. Store in the refrigerator. Remove 30 minutes before serving.

For the Sweet and Salty:

  1. Add the raisins and walnuts to a small bowl and stir to combine.
  2. Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add an olive to the indent in the cheese.  Pull the sides of the goat cheese over the olive to encase it. Roll it into a tight little ball.
  3. Roll the goat cheese ball in the walnuts and raisins and place in a small paper liner.
  4. Store in the refrigerator. Remove 30 minutes before serving.