From the hoarded files: Clipped this charming cheese truffle duo on braided bread tray from one of my mother’s magazines back in the 1990s. While its colourful and clever flavour pairing sticks in my head, I’ve never bothered making them. Every time I flip past a new cheese truffle recipe, I think of them, and keep hoarding more variations.
They make such an irresistible looking plate rolled in any selection of nuts (pistachio or dukkah!), paprika, chopped herbs, dried herbs and various seasonings. Would love to try paprika, breadcrumbs and garlic powder, bicolor toasted sesame seeds, and herbes de Provence.
Maybe this year is the year to give them a whirl.
CHEVRE, PISTACHIO AND DRIED CHERRY TRUFFLES
2 tsp. (10 mL) butter
1/4 cup (60 mL) shallots, minced
1/4 cup (60 mL) dried cherries, chopped
1/2 cup (125 mL) ready-to-use Chicken or Vegetable broth
1 Tbsp. (15 mL) parsley, minced
1 Tbsp. (15 mL) lemon zest, finely grated
8 oz. (228 g) chevre (goat cheese)
1/2 cup (125 mL) pistachio nuts, finely chopped
In skillet, melt butter over medium high heat. Cook shallots until tender, about 5 minutes. Stir in cherries and broth and cook until most of the liquid has been absorbed, about 5 minutes. Transfer to a bowl and let cool. Add lemon and parsley. Stir in goat cheese until blended. Using two teaspoons or a melon baller, shape into balls. Place pistachios in shallow dish and roll cheese, pressing gently to coat cheese in nuts.
Makes about 3 dozen.
MAKE AHEAD: These can be made and stored in an airtight container in the refrigerator for up to 3 days.
VARIATION: Substitute lemon zest for orange zest and dried cranberries for cherries for a holiday twist.