Prep Time
45 min
Yields
40 servings
Try these incredible cheese “truffles” – the perfect jaw-dropping offering for your table!
Courtesy of Alison Kent
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ingredients
3
cup (750 mL) shredded Black DIamond Medium Cheddar Cheese
1
pkg (8 oz/250 g) cream cheese, softened
2
Tbsp (30 mL) 10% cream or tawny port wine
¼
tsp (1 mL) dry mustard
¼
tsp (1 mL) hot pepper sauce
40
seedless green or red grapes
1
cup (250 mL) finely chopped toasted pecans or Brazil nuts
2
Tbsp (30 mL) minced fresh chives or parsley
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directions
Step 1
In a food processor, beat Cheddar cheese, cream cheese, cream, mustard and hot sauce until smooth. Refrigerate until firm yet pliable, about 45 minutes.
Step 2
In a pie plate or other shallow dish, combine nuts and chives. Form cheese mixture into 1 tbsp (15 mL) balls; insert a grape into each and roll in nut mixture to coat. Refrigerate on a waxed paper-lined tray until firm, about 1 hour. Serve cold or at room temperature.