California Walnut-Coated Cheese Truffles

Total Time
1 Hr, 15 Mins
Serves
12
Meal
Course

DESCRIPTION

Creamy cheese truffles harmonize with the pungent taste of olive and crunchy coating of California walnuts. This dish can be served as a starter or main course with a mixture of flatbreads for taste and presentation.

Total Time

Prep Time
15 Mins
Cook Time
1 Hr
Total Time
1 Hr, 15 Mins

Nutrition

Calories
260 cal
Total Fat
24 g
Polyunsaturated Fat
7 g
Cholesterol
50 mg
Sodium
480 mg
Carbohydrates
5 g
Dietary Fiber
1 g
Protein
7 g

Ingredients

  • 12 ounces cream cheese, softened
  • 1 1/2 cups feta cheese, crumbled
  • 1 1/2 tablespoons tomatoes, sun-dried, finely chopped
  • 1 1/2 teaspoons lemon rind, finely grated
  • 1 1/2 teaspoons oregano, fresh, minced
  • 36 olives, kalamata, pitted
  • 1 1/2 cups California walnuts, toasted
  • 12 oregano sprigs, fresh (for garnish)

Preparation

  1. Combine cheeses, sundried tomatoes, lemon rind and oregano. Cover and refrigerate for at least one hour.
  2. Scoop one tablespoon of cheese mixture and pat around one olive forming a ball. Repeat until 36 balls are formed.
  3. Chop walnuts in food processor until finely chopped; transfer to a shallow pan. Roll each ball in walnuts to coat. Refrigerate.
  4. At serving time, place 3 cheese truffles in a martini glass or on a plate; garnish with a sprig of fresh oregano. Serve with flatbreads or crostini.

Tip: Cheese truffles can be stored in refrigerator up to 2 days before serving.