Preparation

• 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