Chèvre Cheese Truffles, from Eating Local in the Fraser Valley

"One of the simplest and most surprising ways to enjoy chèvre is as a truffle! There is no chocolate involved, but the combination of savoury and sweet with the rich creaminess of the cheese and the crunchiness of the pistachios make this a perfect addition to a glass of BC wine! A customer in my store told me she had enjoyed a similar dish in Spain and I was intrigued, so I created this version. I serve the truffles on small plates, tapas–style, or add them to a cheese and charcuterie board. It’s fun to see the look of surprise when my guests eat their first one." - Angie Quaale, Eating Local in the Fraser Valley

Catch Angie on CBC today as she demonstrate how to prepare this delicious dish in time for the party season! Did you miss it live? We've got the video embedded at the bottom under the recipe!

Chèvre Cheese Truffles

If you're looking for inspiration this holiday season, look no further! This great recipe and more are available in our favourite local cookbook; Eating Local in the Fraser Valley. This cookbook and local foodie tour guide is one of our local features in the month's Christmas advent calendar event. It makes a great gift too!

Ingredients:

• 1 cup shelled pistachios
• 8 oz fresh Milner Valley chèvre
• 24 seedless red or green grapes
• *Available from Well Seasoned

Instructions:

1. To roast the nuts, preheat the oven to 350°F. Spread the pistachios on an ungreased baking sheet and roast in the oven for 8 to 10 minutes. Remove from the oven and allow to cool. In a small food processor, process the toasted pistachios until finely chopped but not powdered; set aside in a small bowl.
2. Put about 2 tsp of the chèvre in the palm of your hand, flatten it into a disk, and place a grape on top. Fold the cheese over the grape and roll it to completely cover the grape in cheese. Place it on a baking sheet. Repeat this process until all of the grapes are coated or you run out of cheese.
3. Set the baking sheet with the grapes in the refrigerator, uncovered, for about 15 minutes to firm up. Then roll the cheese-coated grapes in the chopped pistachios until coated and return them to the refrigerator until you are ready to serve them. They will keep, covered with plastic wrap, for about 4 days.