Dec 26, 2012

Goat Cheese and Apricot Truffles

This layered no-cook appetizer from SAVEUR test titchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly "truffles" can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d'oeuvres for the busy host or hostess.

Credit: Maxime Iattoni

MAKES 32

INGREDIENTS

12 oz. goat cheese, room temperature
2 tsp. finely chopped thyme
2 tsp. finely chopped tarragon
2 tsp. finely chopped chives
Kosher salt and freshly ground pepper to taste
8 dried apricots, quartered
¾ cups finely chopped pistachios

INSTRUCTIONS

Mix cheese, herbs, salt and pepper in a bowl. Using your hands, roll mixture into 1" balls. Using your thumb, make a hole in each ball, press an apricot piece into center, and then mold cheese around apricot; roll in pistachios and place on parchment paper-lined baking sheet. Chill 20 minutes before serving.

Ratings & Reviews (3)

by zanne101 on 2012-12-26

Re the herbs: DRIED OR FRESH?

Should the pistachios (SALTED OR UNSALTED?) be TOASTED beforehand?

This may be simple but the recipe needs some add'l info.

by rnelson on 2012-12-26

In saveur, unless calling for dried, ALWAYS fresh. And unless specified, nuts are in the natural state you buy them in. Can't recall if I've ever seen raw and/or unsalted pistachios.

by zanne101 on 2012-12-26

rnelson:
Thanks for the info. Since it's winter, I don't have any fresh herbs (around here, the packages of fresh herbs are VERY expensive), so this is something I'll have to wait to try. Also, when I worked in a natural food shop, we had raw, salted and unsalted nuts - so this is why I was asking. I'm always very exact when writing recipes or passing them on to others.

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