On April Fool’s Day my friend Shanna turned the big two six. To celebrate she coordinated a get together at her new apartment and then a night out dancing. Some delicious pre bar goat cheese apps were in order.
Shanna signed up for the Goat Cheese Truffles on my Spring Menu which didn’t surprise me at all since we have been known to text each other about cheese we ate that day. I believe as I am sure everyone at the party can confirm that these little truffles are text worthy.
I would like to say they are really easy but I can’t since that is only partly true. They come together really quickly and easily once you get past the “finely chopped” part of the recipe. Finely chopping pink peppercorns is a lot more time consuming than I thought. Perhaps a magic bullet or some kind of coffee grinder would have come in handy?
I can already promise that I will be making these again, since I have already done so! That’s right, goat cheese truffles twice in one weekend. I spoil myself!
I am kind of excited to get a little creative and make these again with different coatings… the possibilities seem endless. Do you think I can roll goat cheese in blue cheese?
Goat Cheese Truffles
9 ounces fresh goat cheese
6 tablespoons finely chopped fresh chives
6 tablespoons finely chopped pistachios
1-1/2 tbsp finely crushed pink peppercorns mixed with 1-1/2 tbsp finely chopped parsley
To portion goat cheese, divided goat cheese into 2 pieces and, with damp hands, roll into 2 logs. Cut each loginto 18 pieces and shape goat cheese into balls.
Arrange chives, pistachios and pink peppercorn/parsley mixture each into 3 small bowls. Roll goat cheese “truffles” into choice of coatings and place on a baking tray or plate. Chill until ready to serve.