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California Walnut Coated Cheese Truffles

California Walnut Coated Cheese Truffles
  • Duration
  • Prep Time
  • 12 ServingsServings


  • 12
  • 1 1/2 cups Crumbled feta cheese
  • 1 1/2
  • 1 1/2 tsp Lemon rind, finely grated
  • 1 1/2 tsp Fresh oregano, minced
  • 36 pitted kalamata olives
  • 1 1/2 cups California walnuts, toasted
  • 12 Fresh oregano sprigs (for garnish)



1 Combine cheeses, sundried tomatoes, lemon rind and oregano. Cover and refrigerate for at least one hour.

2 Scoop one tablespoon of cheese mixture and pat around one olive forming a ball. Repeat until 36 balls are formed.

3 Chop walnuts in food processor until finely chopped; transfer to a shallow pan. Roll each ball in walnuts to coat. Refrigerate.

4 At serving time, place 3 cheese truffles in a martini glass or on a plate; garnish with a sprig of fresh oregano. Serve with flatbreads or crostini.

Source: California Walnut Board