Grape & Goat Cheese Truffles



Does anyone else dream in cheese?

A sweet triple cream brie, silky soft, spread on a buttery cracker. The kind of melt-in-your-mouth goodness that can only be enhanced by the perfect glass of wine. A certain dimly lit ambiance that lulls you into a perfect indulgence laden euphoria. . .

Hmm. Is that just me? Well, now you know my creepy fromagerie fantasies. Don't judge.

Anyway when I'm looking to satisfy my cheesiest urges, I head over to a local restaurant called Roy. It hits every single point delineated above. It's got a cool 60's lounge vibe, a great price point, and is seriously delicious. Did I mention they sell awesome funky art that really breaks up the whole "Santa Barbara landscapes" monotony that we call an art scene up here? But I digress. . . most importantly it's where I discovered my newest love: grape & goat cheese truffles!

Now normally I would never take on the task of "I tasted this in a restaurant and shall use my uber skills to recreate it at home".

Believe me, I know I'm not that good. But something about these little bursts of sweet cheesy crunchy goodness gave me this motivational push to say "yes I can!"

So here you go, my at home version of Roy's grape & goat cheese truffles. They are seriously impressive, and seriously easy.

Which we all know is the best combination ever!

Adapted from What's Cooking America


Ingredients:
1 1/2 pounds pistachio nuts, shelled, chopped rough (about 1 cup)*
8 ounces goat cheese, room temperature
24 seedless red grapes,
stems removed and wiped clean
* Your favorite nuts (such as walnuts, hazelnuts, almonds, pecans) may be substituted for the pistachio nuts.

Preparation:
Preheat oven to 350 degrees F.
Spread nuts on an ungreased baking sheet and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool. In blender or food processor, process nuts until finely chopped.
Put one 1/2 tablespoon of the goat cheese in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat. Repeat process with remaining grapes and chill on a sheet pan for 15 minutes.
Roll the cheese-coated grapes in the nut mixture to cover completely and chill for 30 minutes or until
Makes 6 to 8 servings.

3 comments:

juliebean | September 9, 2011 at 6:02 PM

I'm very intrigued.. I will try this and let you know! Thanks! <3

Taj Acosta | September 12, 2011 at 4:02 PM

I would love to pop these in my mouth right about now!

So that sounds awful what happened to you! Did you go to the Derm yet? That stuff is really strong to beging with and if you're sensitive it prob gave you a reaction from the salylic acid which would cause you to get bumbs. Try a plain yogurt mask right out of the cold container and leave on for 5-10 it will soothe your skin, also you can boil some camomille tea, chill it and then press into your skin with cotton ball. Let me know dear! xo

Mohka.co.uk | October 21, 2011 at 3:24 AM

They sound gorgeous!

wall art

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