Savory Lemon-Kissed 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 the first course of my Autumn's Bounty collaborative Happy Hour with Anni of The Quail & Olive and Lenora of Big Sur Vineyards, I served these alongside a green salad that was topped with diced persimmons and fresh pomegranate arils.

Ingredients

• 8 ounces cream cheese

• 8 ounces goat cheese

• 1 teaspoon Lemon Balsamic Vinegar (at The Quail & Olive)

• 2/3 cup chopped candied lemon peel

• 1/3 cup chopped macadamia nuts

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

Procedure

Place cream cheese, goat cheese, and vinegar 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.

In a small mixing bowl, stir together the chopped candied lemon peel and chopped macadamia nuts. 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 a green salad.

This was paired with the 2023 Big Sur Vineyards Sémillon. I have always felt that Sémillon wine is a white wine for red wine lovers. It has a more full body, like a Chardonnay, but its flavors lean more bright and vibrant like a Pinot Gris or Sauvignon Blanc.

In the glass, the wine pours a clear straw color. On the nose, there are vibrant notes of lemon peel mixed with the grassy floral of chamomile. However, on the palate, the wine is more voluptuous with layers of tropical papaya and a robust minerality. This was a beautiful wine that was as fresh as it was complex.