Hope you all had a very Merry Christmas!
This is going to be a super quick but tasty post in view of the New Years celebrations: cheese truffles!
Head straight to the recipe.
This post holds more inspiration than an actual recipe. I have been making cheese truffles every now again for various occasions. Be it a quiet night in with a glass of wine and a good movie or unexpected guests, cheese truffles are a very quick savoury treat. And a great nibble to prepare for the party ahead.
If you have been to Greece for New Years, you probably already know that this is the big celebration. More than a festive dinner, for the New Year there is a party following and god forbid there are no mezze to pass around. Of course it’s not traditional mezze, the occasion asks for slightly more festive treats. If you love cheese and you find a cheese platter a little boring, cheese truffles are your best bet. You can experiment with soft cheeses, add any herbs and spices you like, any nuts or dried fruit that comes to mind and see how the flavours work together.
My personal favourites are soft cheeses, fresh goat’s cheese and of course Greek feta. You can go as simple or as complicated as you like, but as a general rule don’t mix more than 5-6 ingredients. My favourite festive flavours for cheese truffles are feta with pistachios, cranberries and chives and goats cheese with walnuts and sundried tomatoes.
Feta Cheese Filling (makes 18)
- 300g feta cheese
- 1 tbsp sour cream (or approximately 2 tsp of milk or water)
- Freshly ground pepper
- 70 gr dried cranberries, finely chopped
- 70 gr pistachios, finely chopped
- 10-12 chive leaves, finely chopped
Goats Cheese Filling (makes 18)
- 300g goats cheese
- Freshly ground pepper
- 100 g walnuts, crushed
- 6-7 sun-dried tomatoes in olive oil, chopped
How to make them:
- Use a bowl to mix the feta cheese, the sour cream or milk and add a bit of freshly ground pepper. If you are using only goats cheese, simply season with a bit of pepper.
- Take a small amount of the cheese mix and shape small, walnut sized balls. Let them sit in the fridge for approximately 30 minutes.
- To coat, mix the coating ingredients in a small bowl and roll in the cheese bowls to fully cover.
Cover and store in the fridge. You can make them up to 2-3 days before serving.
Hope you enjoy these cheese truffles in a very merry atmosphere! Have a great New Years Eve everyone.
from Athens with love,
PS: Many thanks to Christina Skouloudi for letting me use her wonderful platter for this recipe. You can find it by clicking here.