Roll goat cheese in your choice of coatings; here, cocoa and hazelnuts. Photo courtesy of Romanicos.
|These are one of our favorite, fun-to-make hors d’oeuvres. Take a Montrachet log or other soft chèvre (goat cheese), cut it into slices and roll the slices into truffle-size balls. (If you don’t want to hand-roll them, you can press all of the cheese into a small bowl and use a melon baller to scoop them). Chill the balls to make them easier to roll in toppings.
Pick four or five coatings with varied flavors and textures—finely chopped pistachios, macadamias, almonds or walnuts; black, white or toasted sesame seeds; shredded coconut or sweet curry powder; Hungarian paprika and garlic powder; a mixture of fresh herbs; unsweetened cocoa powder (you can add a pinch of ginger); or other favorite flavors. You can layer flavors as well—cocoa and nuts, for example.
The coating process works best on waxed paper. Arrange the “truffles” on a plate. They’ll look like a beautiful box of bonbons—and each topping will make the chèvre taste different.
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