created by: Trish Magwood, James Beard cookbook ‘dish entertains’ award winner and party dish TV host
A deceptively simple make ahead hors d’oeuvre. Or hand out the aprons for an interactive party. This hors d’ouevre is a substantial nibble – think traditional cheese platter with fruits and almonds – all in one bite! Decadent served with your favorite port or dessert wine for a dessert party
servings 2 dozen
4 oz (125 g) chevre, crumbled
2 oz (60 g) cream cheese, softened,br/>2 tbsp (25 mL) port wine
Salt and pepper to taste,br/>20-24 grapes
1/2cup (125 mL) whole almonds, toasted and finely chopped
1/4 cup chives, finely chopped
In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
Scoop 1 tbsp (15 mL) cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
Toast almonds stovetop in a dry fry pan until light brown in colour. Lay out on large cutting board to cool. Using large knife, finely chop almonds. (Alternatively, for ground almonds, use a grinder or food processor.)
Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
Refrigerate, covered until serving.