Mmm. I LOVE cheese. All kinds. All types. Especially the good stuff.
For Kristen's derby party yesterday, I made a fun appetizer tray with two kinds of cheese truffles:
On the left, Feta Cheese Truffles with Parsley.
On the right, Gorgonzola Cheese Truffles with Bacon.
Both are very good! The recipe is from a Southern Living magazine/book thing. I adore Southern Living anything.
Anything with crumbled up crispy bacon is delicious! It pairs fabulously with the Gorgonzola.
That fresh parsley tastes yummy with Feta.
Alright, here's how you do it!
Ingredients
The base for both is:
4 oz cream cheese, softened
2 tsp finely chopped onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
+
4 oz container of crumbled cheese (Gorgonzola, Feta or any other cheese that strikes your fancy)
+
Coating (1/2 cup chopped parsley for Feta; 1/2 cup cooked and crumbled bacon for Gorgonzola)
Another idea for a cheese truffle coating is toasted, crushed pecans. Yumm.
The basics to start the truffles
Basics + Gorgonzola + Bacon
Gorgonzola reminds me a little bit of blue cheese, it has that bite to it. Goes great with red wine.
Basics + Feta + Parsley
Finely chop part of an onion.
Very finely!
Because I made both variations, I added the basics together in two separate bowls. I kept the cheese lids out so I would remember which was which!
Mix on medium speed until smooth.
It will be like a thick paste.
Cover and refrigerate at least one hour or until firm.
Prep the coatings.
I chopped up lots of fresh parsley, straight from my potted plants!
Shape the cheese into small balls. I wanted these to be bite-size so I stayed on the small size.
Roll in the coatings! So cute.
Serve right away or refrigerate, covered, until ready to serve.
I paired them with sliced cucumber, grape tomatoes, and a variety of stuffed olives.
I love this divided tray from Pier 1!
I was really pleased with these. I'll definitely make them again, especially when wine will be around. Something about wine and cheese! Makes my skirt fly up, as PW would say :)
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