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Spice-Crusted Cheese Truffles

Spice-Crusted Cheese Truffles

Makes 18 (1-inch) truffles

 

Cheese goes well with herbs and spices. Here are several variations of a basic cheese truffle, bite-size treats your guests will love.

 
  • 1/2 cup shredded cheddar cheese
  • 4 ounces cream cheese, at room temperature
  • 2 teaspoons finely minced white or yellow onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 5 teaspoons ground mild chile pepper

Cream together the cheddar cheese, cream cheese, onion, Worcestershire, and pepper in a medium mixing bowl until light and fluffy. Cover and refrigerate for 1 hour.

Roll the cheese into 1-inch-round balls. Roll each truffle in the chile pepper. Serve immediately or refrigerate until ready to use.

 

Variations: Substitute the following cheeses (for the cheddar) and spice (for the chile pepper) to create tasty Spice-Crusted Cheese Truffle variations:

  • 1/2 cup shredded Havarti cheese and 5 teaspoons dill weed
  • 1/4 cup crumbled feta cheese and 5 teaspoons oregano
  • 1/4 cup crumbled blue cheese and 5 teaspoons dried orange zest
  • 1/4 cup crumbled chevre cheese and 5 teaspoons basil
 
  • from:
    The Spice Kitchen: Everyday Cooking with Organic Spices
  • by Katie Luber and Sara Engram
  • with Kimberly Toqe
  • Andrews McMeel Publishing 2009
  • $29.99 ($36.99 Canada); Hardcover; 208 pages
  • ISBN-10: 0740779729
  • ISBN-13: 978-0-7407-7972-5
  • Recipe reprinted by permission.

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This page created February 2010


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