We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Miso-Wasabi Goat Cheese Truffles
Autumn 2020
Not sure if anything has ever packed more of a zesty bite than these wee cheese balls! Goat cheese is stirred together with miso, ginger, wasabi and green onions, then simply rolled in black sesame seeds to coat. Honestly, they are no toil or trouble.
Makes 25 truffles
2 logs (each 130 g) goat-milk cheese
1 tbsp (15 mL) white miso (soybean paste)
2 tsp (10 mL) ground ginger
2 tsp (10 mL) wasabi paste
1 tsp (5 mL) sesame oil
½ tsp (2 mL) sugar
2 green onions, green parts only, finely sliced
1 pkg (50 g) black sesame seeds (available at Asian grocers), about ½ cup (125 mL)
1. In a medium bowl, beat together chilled goat cheese, miso, ginger, wasabi paste, sesame oil, sugar and green onions with a
spoon. Set aside.
2. Pour black sesame seeds over a large plate and shake until seeds are in an even layer. Scoop about 1-inch (2.5-cm) rounds of goats’ cheese mixture into your hands and roll into a ball, then place onto seeds and roll to coat. Place balls on a serving plate and refrigerate until serving.
Makes 25 truffles
