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Almond Crusted Chevre and Grape 'Truffles'

Almond Crusted Chevre and Grape ‘Truffles’
  • 2 ServingsServings


  • 4 oz (125 g) chevre, crumbled
  • 2 oz (60 g) cream cheese, softened,br/3e2 tbsp (25 mL) port wine
  • Salt and pepper to taste,br/3e20-24 grapes
  • ½ cup (125 mL) whole almonds, toasted and finely chopped
  • ¼ cup chives, finely chopped



1 In a bowl, mix together chevre and cream cheese with a fork.

2 Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.

3 Scoop 1 tbsp (15 mL) cheese mixture.

4  Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside.

5  Remove plastic wrap. Continue making rest of truffles.

6 Toast almonds stovetop in a dry fry pan until light brown in colour.

7 Lay out on large cutting board to cool.

8  Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)

9 Spread almonds onto plate. Finely chop chives and combine with almonds.

10 Roll each truffle ball in almonds and coat evenly.

Source: Almond Board of California