Goat Cheese and Apricot Truffles

Name: Goat Cheese and Apricot Truffles
Total time: PT0D0H0M
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; 3 ⁄ 4 cup finely chopped pistachios

Serves
makes 32 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.

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
³⁄₄ cup finely chopped pistachios

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Instructions

Step 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.

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.