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California Walnut Coated Cheese Truffles
California Walnut Coated Cheese Truffles
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Creamy cheese truffles harmonize with the pungent taste of olive and crunchy coating of California walnuts. This dish can be served as a starter or main course with a mixture of flatbreads for taste and presentation.

  • Servings: 12
  • Prep Time: N/A
  • Cook Time: N/A
Vegetarian Quick
Ingredients

12 oz  Cream cheese, softened

1 1/2 cups Crumbled feta cheese 

1 1/2 tbsp  Sundried tomatoes, finely chopped

1 1/2 tsp Lemon rind, finely grated

1 1/2 tsp Fresh oregano, minced

36 Pitted Kalamata olives

1 1/2 cups California walnuts, toasted 

12 Fresh oregano sprigs (for garnish)

Directions
  1. Combine cheeses, sundried tomatoes, lemon rind and oregano. Cover and refrigerate for at least one hour.
  2. Scoop one tablespoon of cheese mixture and pat around one olive forming a ball. Repeat until 36 balls are formed.
  3. Chop walnuts in food processor until finely chopped; transfer to a shallow pan. Roll each ball in walnuts to coat. Refrigerate. 
  4. At serving time, place 3 cheese truffles in a martini glass or on a plate; garnish with a sprig of fresh oregano. Serve with flatbreads or crostini. 

TIP: Cheese truffles can be stored in refrigerator up to 2 days before serving.

Nutrition

  • Calories: 20
  • Total Fat: 2 g
  • Saturated Fat: 0 g
  • Monounsaturated Fat: 0 g
  • Polyunsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Cholesterol: 3 mg
  • Sodium: 45 mg
  • Total Carbohydrate: 1 g
  • Dietary Fiber: 0 g
  • Protein: 1 g