California Walnut-Coated Cheese Truffles

California Walnut-Coated Cheese Truffles

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.


  • 12 ounces cream cheese, softened
  • 1 1/2 cups feta cheese, crumbled
  • 1 1/2 tablespoons tomatoes, sun-dried, finely chopped
  • 1 1/2 teaspoons lemon rind, finely grated
  • 1 1/2 teaspoons oregano, fresh, minced
  • 36 olives, kalamata, pitted
  • 1 1/2 cups California walnuts, toasted
  • 12 oregano sprigs, fresh (for garnish)


  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.


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