- 4 ounces (125 g) chevre (fresh goat cheese), crumbled
- 2 ounces (60 g) cream cheese, softened
- 2 tablespoons (25 ml) port wine
- Salt and pepper, to taste
- 20 to 24 grapes
- 1/2 cup (125 ml) whole almonds
- 1/4 cup chives
In a bowl, mix together the chevre and cream cheese with a fork. Add the port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
Scoop 1 tablespoon (15 ml) cheese mixture. Press a grape into the mixture. Using plastic wrap, cover the grape with the cheese and roll into a little ball with the grape inside. Remove the plastic wrap. Continue making the rest of the truffles.
Toast the almonds on the stovetop in a dry sauté pan until light brown in color. Lay out on a large cutting board to cool. Using a large knife, finely chop the almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
Spread the almonds onto a plate. Finely chop the chives and combine with the almonds. Roll each truffle ball in the almonds and coat evenly. Refrigerate, covered, until serving.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
47 calories; 4g total fat; 7mg cholesterol; 35mg sodium; 2g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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