Goat Cheese Truffles

 

These little gems are always a big hit with company and at parties. They are very easy to make and quite beautiful when arranged on a platter. I think I like the poppy seed + goat cheese combo the best, but that's just me and it's nice to have variety so why not use up some of your CSA herbs and impress your friends at the same time.

 

They can be made in advance and kept in the fridge, but it's probably best they're not made too far in advance as the poppy seeds will lose their crunch. If did want to make them far in advance, perhaps roll all the balls and then wait until the last minute to roll on the coatings? If they aren't very sticky at that point, dampen your hands slightly, give the ball another roll and then dip into the coating.

 

Goat Cheese Truffles

 

9 ounces fresh goat cheese (or however much you have)

finely chopped fresh chives

finely chopped pistachios

finely crushed pink peppercorns mixed with finely chopped parsley

poppy seeds

 

To portion goat cheese, divided goat cheese into 2 pieces and, with damp hands, roll into 2 logs. Cut each log into 18 pieces and shape goat cheese into balls. If you think those pieces are too big or small, feel free to adjust. Remember that they're for one person to spread on a cracker, and that person might want to try a few kinds, so they really don't need to be any bigger than a large marble size.

 

Arrange your rolling ingredients into small bowls. Roll goat cheese “truffles” into your choice of coatings and place on a baking tray or plate. Chill until ready to serve.

 

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