I don’t mean to be misleading. But.
I made truffles with cheese.
Okay, whatever. Not REAL truffles. Not like the smoked blue cheese truffle I ate in Oregon this past summer (OMG.). Not like a truffle with goat cheese and chocolate (though that may be forthcoming.). I know. You don’t need to tell me.
I made a little truffle made with some of the best flavors ever. Bacon, roasted red peppers, garlic… you know, stuff like that.
My cousin actually made these for Thanksgiving and they were phenomenal. Granted she made them with dried cranberries and stuffed the center with an injection of honey, but are you even surprised that I trashed them up with bacon?
No. No, you’re not. Of course.
You know me so well!
Okay, but wait. Let’s talk about how these are quite possibly the cutest little Christmas appetizer ever. Right?! They have the red and green going on… so totally festive. Leave them out for Santa. I mean, it’s 2012, Santa probably eats goat cheese by now.
If not, he should.
Oh also, since it’s 2012, is it really appropriate to be talking about a large man with a white beard creeping in your house at night? That sets off all sorts of alarms in my head. I was scared to death of Santa as a kid anyway. No, seriously. I think I made both of my brothers sleep in my room on Christmas Eve until I was 13 or so. True life.
So maybe this year, we can do something like set these goat cheese truffles inside our mailbox, and then Santa can drop off some presents at the top of the driveway?
Yeah. I like that better.
Yield: makes 15-18 truffles
Total Time: 45 minutes
8 ounces plain goat cheese, softened
1/2 cup chopped roasted red pepper
3 slices thick-cut bacon, fried and chopped
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
3/4 cup pistachios, chopped and crushed
In a large bowl, combine softened goat cheese with peppers, bacon, garlic salt and pepper. Using a large spoon, spatula or even your hands, mix and stir until combined well and everything seems equally distributed through the goat cheese.
Roll the goat cheese into 1/2-1 inch balls (or smaller or larger, depending on your preference), then roll through the pistachios to coat. Set on a plate and refrigerate for at least 30 minutes before serving. These can be made well ahead of time - I'd say at least about 3 days.
Store in the fridge!
Note: you can roast your own peppers or use jarred roasted reds. You just want about 1/2 cup of chopped peppers. I also think some fresh herbs would be perfect in there.
I’m such a nutcase that all I can think of is frying these little things up. Ummmm… yes.