Strawberried 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. I served these at my Summer Solstice collaboration with Anni of The Quail & Olive and Lenora of Big Sur Vineyards. They were part of the first course alongside a salad with a strawberry vinaigrette with organic mixed greens.

Because we are solidly in strawberry season, I used chopped dried strawberries and crushed dehydrated strawberries on the outside.

 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! 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 Cajun seasoning

• 2/3 cup chopped dried strawberries

• 1/3 cup chopped pistachios

• 2 Tablespoons crushed dehydrated strawberries

• 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 seasoning and blend until well-combined.

In a small mixing bowl, stir together the chopped strawberries, chopped pistachios, and crushed strawberries. Use a scoop or a spoon to portion out the cheese. Roll the cheese in the topping and set on a platter until ready to use.

Thanks to Earthbound Farm for the beautiful edible flowers. They made each of our plates so pretty!