|Delicious, slightly misshapen balls of soft soft cheese.|
Who does not love le frommage??
I love le frommage, you love le frommage, we all love le frommage!
And Christmas is nearly here and all I want for Christmas is more frommage. What? You too? Then you'll love these easy, cheesy holiday truffles. The holidays are upon us and holidays are a time of parties and snacking and finger food.
What's more classic than a 1970s cheese ball with pimento, cheddar and cream cheese? This glorious party appetizer of yesteryear has been stepped up a notch mostly due to the fact that I'm not entirely sure what pimento is. Is it a meat? An olive? A cheese? A pepper?
Now these are not good-good for you. They are made of cheese and more cheese. Yet they are scrumptrulescent and easily adaptable to whatever flavour fits your fancy. I've taken the basic recipe and improvised with additions of my favourite flavour combinations. I have made two kinds of cheese truffles here: a feta, sundried tomato and kalamata olive truffle with pine nuts, and a blue cheese, fig and dark chocolate almond truffle.
If I HAD to pick a favourite I'd go with the blue cheese but I'd pick blue cheese over almost everything and anything. But YOU - yes YOU - you can step this dessert up and mix it up to fit your favourite flavours! Parmesan, rosemary and balsamic! Chorizo, manchego and saffron! Chevre, maple and bacon candied walnuts!
|Dark chocolate, almonds, blue cheese, black pepper... ommmmm (nom nom nom nommmmm)|
ingredients (Mediterranean truffles):
1/2 a block of cream cheese
1/2 a cup of feta cheese, crumbled
5 kalamata olives, pureed to a pulp if you can, finely diced if you cannot. I used olives stuffed with garlic cloves for an extra hit.
if your olives aren't stuffed with garlic, add 1 clove of minced garlic.
3 sundried tomatoes, also pureed/chopped as finely as you can
1 cup of pine nuts (or almonds, walnuts, pistachios as a totally acceptable and less astonishingly expensive substitute).
ingredients (blue cheese):
1/2 a block of cream cheese
1/2 a cup of blue cheese, crumbled
5 figs, pureed/finely chopped
a big pinch of black pepper
1 cup of dark chocolate covered almonds (I find milk chocolate to be too sweet!) ground/smashed up into tiny pieces.
other things you will need:
a food processor makes the pureeing a lot easier but you can also chop and mince and dice to your heart's content.
a bowl for mixing/a stand mixer also helps but is totally not necessary
a mixin' spoon
- Combine all of your ingredients EXCEPT THE NUTS and blend together until combined. Remember I gave you TWO recipes. Do not combine the two to make some sort of grotesque mediterranean-dark chocolate and olive-tomato-cheese monster. Pick one recipe and then repeat.
- Put your nuts in your other bowl
- Using your clean and lovely hands, roll your truffles into tiny little balls OR one giant ball.
- Toss your ball(s) in the ground nuts until coated.
- Cover and chill until needed. Serve your tiny truffles with tooth picks or as ridiculous lollipops or serve like a big giant cheese ball with crackers, celery, or baguette and a cute little cheese knife.
- Or with cat:
|"Why hello there. I was just waiting for your back to turn. ALL YOUR TRUFFLES HAZ BELONG TO ME"|