Makes two dozen small truffles
by Chef Tillie Kerna of Chef Tillie Events
These truffles are always a crowd pleaser, according to Chef Tillie. “It’s the perfect grazing food for your holiday charcuterie and fromage board.”
10 ounces goat cheese, softened
8 ounces cream cheese, softened
2 teaspoons ground cinnamon
6 sage leaves, chopped into chiffonade
4 tablespoons honey, plus more for garnish
Zest of 1 lemon
1 1/2 cup dried cranberries, chopped and divided
1 1/2 cup pistachios (or substitute pecans), finely chopped and divided
1/2 cup parsley, chopped
Fresh figs (optional)
In a large bowl, beat the goat cheese, cream cheese, cinnamon and honey together until fluffy. Add sage and lemon zest until incorporated. Fold in 1/4 cup chopped pecans and cranberries, and set aside.
Line a sheet pan with parchment paper. In the middle of the pan, toss together the remaining pecans, cranberries and parsley. Using a small ice cream scoop or measuring spoon, scoop out the filling and roll into the pistachio mixture to coat. (It helps to use gloves at this point, because it can get a little messy.) Continue scooping and rolling with the remainder of the mixture.
Refrigerate until ready to serve. Truffles can be refrigerated for up to three days in advance in an airtight container.
Before serving, drizzle with a little honey and serve with fresh figs and crackers or crostini.
NOTE: Alternately, this recipe can be used to make a large cheese ball.