Savory Chevre Truffles #SundayFunday

For this final Sunday Funday event for 2025, Stacy is hosting and has us sharing Kitchen Staples Appetizers. I took that as sharing an appetizer that I make without having to go to the store. I know that chevre may not be a kitchen staple for every household. But we are never without it.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.

The Kitchen Staples Appetizer Platter

• Baked Sweet Potato by Sneha's Recipe

• Buffalo Chicken Stuffed Celery by Palatable Pastime

• Go-to Queso Dip by Amy's Cooking Adventures

• Jalapeño Popper Dip by A Day in the Life on the Farm

• Savory Chevre Truffles by Culinary Cam (you're here)

• Spicy Baked Artichoke Dip by Food Lust People Love

• Tomato and Boursin Bruschetta by Karen's Kitchen Stories

Savory Chevre Truffles

These savory truffles are delicious additions to a cheese board or just a stand-alone appetizer. And I love that they are so flexible; I can change out the seasoning of cheese and what I roll them in.

For this post, I used smoked paprika in the cheese and dried apricots plus barbeque-seasoned pistachios on the outside. In previous versions, I have whipped in dried beets to make them pink for Valentines' Day; I have rolled them in crushed truffle chips; and so much more. The possibilities are as endless as your imagination!

And, after all these years of me making them, Jake finally told me that he has always thought my truffles were too big. I used a small scoop this time around and he declared them the perfect size. Fantastic! Also this is easy to scale up for as many truffles as you need. The amounts below make approximately a dozen 1-1/2 inch truffles.

Ingredients

• 8 ounces cream cheese

• 8 ounces goat cheese

• 1/2 teaspoon smoked paprika

• 2/3 cup chopped dried apricots

• 1/3 cup chopped barbeque seasoned pistachios

• Also needed: hand-blender; scoop, optional but it makes portioning consistent

Procedure

Place cream cheese and goat cheese in a medium mixing bowl. Use a hand blender to combine the cheeses. If the cheese is too soft, you can refrigerate it until it reaches the consistency you prefer. Sprinkle in the smoked paprika and blend until well-combined.

In a small mixing bowl, stir together the chopped dried apricots and chopped pistachios. Use a scoop or a spoon to portion out the cheese.

Roll the cheese in the topping and set on a serving platter. Serve with crackers.

That's a wrap on our last #SundayFunday event of 2025. We will return in the new year with our first theme honoring National Oatmeal Month. Stay tuned!