Creamy Goat Cheese Truffles

Goat cheese: Nothing to see, folks! Move along! Move along!

Let me say that these Creamy Goat Cheese Truffles are - were - quite exquisite, and that the best way to serve them to guests is often, because they disappear fast. I like to photograph what I prepare, especially when it’s something I don’t make everyday. For these Truffles, I managed to snap one picture - a basic lump of goat cheese - before working fastfastfast to simultaneously prepare a further 10 appys for a small gathering. Most of the Truffles were eaten, prompting me to think: “Great! I’ll photograph these last few, later!”

There was no later. When three of our guests popped in for a second  visit, out came the Truffles and there went my photograph (see Note)! But, oh, we had a lovely time and oh, this appy was easy to make and a very big hit! Try them yourself! You’ll agree!

Creamy Goat Cheese Truffles:

1-1/2 c. (375 mL) pecan halves 

1 pkg. (250 g) cream cheese, softened

4 oz. (125 g) soft goat cheese, softened

1 tbsp. (15 mL) finely chopped green onion (green part only) 

1 tsp. (5 mL) fresh chives

1/4 tsp. (1 mL) crumbled dried basil or thyme

1 tsp. (5 mL) lemon juice

1/4 tsp. (1 mL) hot pepper sauce

Dash salt

1/8 tsp. (0.5 mL) freshly grated black pepper

Arrange nuts in single layer on rimmed baking sheet. Toast in centre of 350 F. (180 C.) oven until fragrant and golden, about 8 minutes. Chop finely. Transfer to shallow dish such as pie plate; set aside to cool.

In small bowl, combine cream cheese and goat cheese, beating with electric mixer until well mixed. Add green onion, chives, basil or thyme, lemon juice, hot pepper sauce, salt, and pepper. Beat on low until herbs and seasonings are well distributed. Cover and refrigerate 60 min., until flavors blend and mixture is firm.

Working in small batches with floured hands, pinch into 1-1/2 tsp. (7 mL) chunks of cheese mixture on parchment-lined baking sheet, rolling each into smooth balls. Press into pecans, coating truffles thoroughly and evenly. Yields about 2-1/2 doz. truffles.

Note: To make ahead, arrange prepared truffles in shallow airtight container, refrigerating 1 or 2 days ahead. May be frozen up to 2 weeks. Thaw in refrigerator. Serve crammed onto a microwave-safe tray with a cocktail toothpicks poked parallel into them for effect. Zap in the microwave for 30 sec. Once your guests taste these, the tray won’t be crammed very long … Heaven!

This recipe’s so popular that I grabbed a photo the

next time I made it! These freeze beautifully, too!