Goat Cheese and Apricot Truffles

Goat Cheese and Apricot Truffles
Goat Cheese and Apricot Truffles
This layered no-cook appetizer from former test kitchen 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. Get the recipe for Goat Cheese and Apricot Truffles »Laura Sant

This layered no-cook hors d'oeuvre from test kitchen 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.

Goat Cheese and Apricot Truffles
This easy, no-cook hors d'oeuvre features a sweet core of dried apricot coated in tangy herbed goat cheese and rolled in crushed pistachios.
Yield: makes 32 truffles

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
  • 34 cup finely chopped pistachios

Instructions

  1. 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.