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  • Goat Cheese – Grape Truffles

    Goat Cheese – Grape Truffles

    Goat Cheese-Grape Truffles

    Serves 12 (Per Piece)

     

    Goat Cheese-Grape Truffles are an easy-to-make but impressive-looking hors d’eouvres.

     

    What You’ll Need:

    A Food Processor

    Measuring Cups & Spoons

    A Sharp Kitchen Knife

    A Rubber Spatula

    A Small Bowl

    A Mini Ice Cream Scoop

    Small Bowl Filled With Water

    Bowls For Your Nuts

    A Serving Platter

     

    Ingredients:

    4 Ounces Goat Cheese, Softened (Organic Preferred)

    1 Tbsp Fresh Chopped Tarragon, (Organic Preferred) Plus Sprigs To Decorate The Serving Platter

    12 Grinds of Black Pepper

    Pinch Sea Salt

    About 12 Organic Seedless Grapes, Red or Green, Plus A Pretty Bunch Of Grapes To Decorate The Serving Platter

    1/4 Cup Pistachios, Finely Ground In The Food Processor

    1/4 Cup Walnuts, Finely Ground In The Food Processor

     

    How To Put It Together:

    1) Set up an assembly line for your truffles by preparing two bowls for your ground nuts; one for your walnuts & one for your pistachios. Have your serving platter nearby.

     

    2) Into your food processor, add the goat cheese, the tarragon, the pinch of sea salt and the grindings of black pepper. Process until well mixed, scraping down the sides of the bowl as needed. Transfer the mixture to a small bowl.

     

    3) Using your mini ice cream scoop, scoop a scant half a scoop of the cheese mixture. Press a grape directly into the the center cheese mixture and release the little ball of cheese into the palm of your hand. Roll the truffle into a ball, making sure that you are totally covering the grape with the cheese. Dip your hands into  your water bowl, if they start to get too sticky. Place your truffle in one of the nut bowls. Repeat this process. I like to do half walnut covered & half pistachio covered.

     

    4) Roll your truffles through the nuts and place them on the serving plate. Refrigerate them for a couple of hours to allow them yo get firm. Alternatively, I like to do what I call ‘a quick cool’. I put the truffles in the freezer for about 40 minutes to firm them.

     

    5) I like to decorate your serving platter with a nice bunch of grapes & sprigs of tarragon to let people know what’s in the truffle & to create a beautiful presentation.

     

    6) Serve & enjoy!

     

    Nina’s Tasty Tips:

    Feel free to try other herbs with this dish – dill is nice with it too.

    Many people that have troubles digesting cow’s milk have no problem with goat’s milk.

     

    Nutrition:

    57 Calories
    3 grams of Protein
    2 grams of Total Carbohydrates
    1 gram of Sugar
    0 grams of Fiber
    5 grams of Total Fat
    2 grams of Saturated Fat
    0 grams of Trans Fat
    4 mg of Cholesterol
    43 mg of Sodium
    7% RDA Copper
    7% RDA Manganese
    5% RDA Phosphorus
    4% RDA Vitamin B6
    • Glycemic load: 0
     
     

Healthy Eating + Fit Living = Being Well