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Almond Crusted Chevre and Grape "Truffles"

Source: Almond Board of California
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Rating: 5   Reviews: 1 See Reviews
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  2 dozen
4 oz (125 g) chevre (fresh goat cheese), crumbled
2 oz (60 g) cream cheese, softened
2 tbsp (25 mL) port wine
salt and pepper to taste
20-24 grapes
1/2cup (125 mL) whole almonds, toasted and finely chopped
1/4 cup chives, finely chopped
Almond Crusted Chevre and Grape "Truffles" Recipe at
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.

Scoop 1 tbsp (15 mL) cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into a little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.

Toast almonds on the stovetop in a dry saute pan until light brown in colour. Lay out on a large cutting board to cool. Using a large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)

Spread almonds onto plate. Finely chop chives and combine with almonds. Roll each truffle ball in almonds and coat evenly. Refrigerate, covered until serving.

Recipe reprinted by permission of Almond Board of California. All rights reserved.
Date Added: 10/13/2010
Part of These Recipe Collections Find Similar Recipes »
 Delicious Almond Appetizers from the Almond Board of California
Nutrition Facts per Serving
Yield:   2 dozen
Calories: 47
Fat. Total: 4g
Protein: 2g
Carbohydrates, Total: 2g
Sodium: 35mg
% Cal. from Fat: 77%
Cholesterol: 7mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: fatima Reviewed: 10/30/2010
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