- 4 ounces chevre, crumbled
- 2 ounces cream cheese, softened
- 2 tablespoons port wine
- Salt and pepper to taste
- 13 grapes
- 1/2 cup whole almonds
- 1/4 cup thinly sliced chives
- 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.
- Toast almonds stovetop in a dry frypan until toasted, shaking the pan frequently, about 5 minutes on medium high heat. Lay out on a large cutting board to cool. Using a chef's knife, finely chop the almonds. Alternately, if you prefer to have ground almonds, chop in a food processor or grinder.
- Scoop 1 tablespoon 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.
- Spread almonds onto plate and mix in the chives. Roll each truffle ball in almonds and coat evenly.
- Refrigerate, covered until serving.
04/17/2018
recipepes.com
Almond Crusted Chevre and Grape Truffles, recipe
PT15M
PT1H
5
455 calories
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