Goat Cheese Truffles
Hellooooo, friends. One of the things that I hate about going back to school is that weekends always seem to go too fast, and Sundays always feel bittersweet. Sigh.
On the other hand, the beginning of school also means…parties! We have social engagements lined up for almost every weekend in the upcoming weeks—department parties, birthday parties, a labor day potluck, dinner with friends…it’s shaping up to be a fun fall already.
On Saturday night, we went to a birthday celebration and brought this super-easy (but rather impressive-looking) appetizer:
Goat cheese truffles! I’d seen a few different varieties of this dish on Pinterest (where my free time goes to die), and they all looked easy enough (and delicious)—which proved to be true on both accounts.
For my goat cheese truffles, I combined:
two large logs of goat cheese (11 oz. each), along with 4 ounces of cream cheese, all softened. I mixed the cheeses in my standing mixer until they were creamy and light, about 5 minutes.
While the cheeses were mixing, I chopped the pistachios for rolling—I chopped the nuts in small amounts to make the chopping and rolling easier, but I probably used about two cups total.
Then, I rolled the cheese mixture into truffle-sized balls—I made mine a little smaller than golf balls. Each ball was then rolled in the chopped pistachios and placed on the tray for serving:
Once I was done rolling all of the balls, I drizzled honey over the top, along with some finely chopped dried apricots. Between the salty pistachios, the sweet honey and fruit, and the tangy goat cheese, these balls really do have the perfect flavor combination. And that, my friends, is what she said.