Almond Crusted Chevre and Grape ‘Truffles’
Servings
2 Servings
Ingredients
- 4 oz 125 g chevre, crumbled
- 2 oz 60 g cream cheese, softened
- 2 tbsp (25 mL) port wine
- Salt and pepper to taste
- 20-24 grapes
- ½ cup 125 mL whole almonds, toasted and finely chopped
- ¼ cup chives finely chopped
Instructions
- In a bowl, mix together chevre and cream cheese with a fork.
- Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
- Scoop 1 tbsp (15 mL) cheese mixture.
- Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside.
- Remove plastic wrap. Continue making rest of truffles.
- Toast almonds stovetop in a dry fry pan until light brown in colour.
- Lay out on large cutting board to cool.
- Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
- Spread almonds onto plate. Finely chop chives and combine with almonds.
- Roll each truffle ball in almonds and coat evenly.
- Source: Almond Board of California