Almond crusted chevre and grape truffles Recipe
Almond crusted chevre and grape truffles
Flavors of Ontario
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooling time: 30 minutes

Difficulty: Easy
Chef's Note

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.

Kitchen Notes:
These truffles can be made 2 days in advance – cover and refrigerate.
Substitute halved pitted dates for grapes.
Create a substantial salad with the truffles as the star – simple greens with a balsamic vinaigrette with additional grapes and almonds.


For 24 truffles

- 4 oz (125 g) chevre (goat cheese), crumbled
- 2 oz (60 g) cream cheese, softened
- 2 tbsp (30 mL) port
- Salt and pepper to taste
- 20-24 grapes
- ½ cup (125 mL) whole almonds, toasted and finely chopped
- 1/4 cup chives, finely chopped

  1. In a bowl, mix together chevre and cream cheese with a fork. Add port and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
  2. 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.
  3. 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.)
  4. Spread almonds onto plate. Finely chop chives and combine with almonds. Roll Roll each truffle ball in almonds and coat evenly.
  5. Refrigerate, covered until serving.
Nutrition / per truffle

Calories: 67 kcals
Total Fat: 4 g
Saturated Fat: 1.7 g
Monounsaturated Fat: 1.5 g
Polyunsaturated Fat: 0.3 g
Protein: 2 g
Carbohydrates: 2 g
Fiber 0.3 g
Cholesterol: 7 mg
Sodium: 35 mg
Calcium: 25 mg
Magnesium: 10 mg
Potassium: 41 mg
Vitamin E: 0.4 mg*

More recipe ideas

Recipe developed for the Almond Board of California by James Beard cookbook ‘dish entertains’ award winner and party dish TV host Trish Magwood

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****