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Recipe Detail Page
Toasted Pecan and Blue Cheese Truffles
Holiday 2006
The term truffles might be a bit of a stretch for these zingy appetizers but a fresh grape wrapped with rich cheese and crusted with pecans is a little treasure to eat. The flavours benefit from being made ahead. Just be sure to let them come to room temperature before serving to let the flavours shine. There are some incredible blue cheeses available-both Canadian and imported. Try Bénédictin (winner of the Canadian Cheese Grand Prix), Ermite, St. Agur, Stilton, or your favourite blue cheese. If grapes are large, you could cut them in half.
Makes about 30 pieces
4 oz (125 g) blue cheese, at room temperature
8 oz 250 g) cream cheese, at room temperature
2 tsp (10 mL) finely chopped fresh basil
¼ tsp (1 mL) freshly ground black pepper
30 grapes
1 cup (250 mL) finely chopped toasted pecans or walnuts
Fresh basil leaves and grapes, for garnish
1. Mash together blue cheese, cream cheese, basil and pepper until blended. Scoop about 2 tsp (10 mL) of cheese mixture and insert 1 grape. Mold cheese around grape to cover. Roll in chopped pecans, pressing to coat. Place on a baking sheet and repeat with remaining cheese mixture, grapes and pecans. (Cover and refrigerate for up to 1 day.)
2. Bring to room temperature before serving. Place on a platter and garnish with fresh basil leaves and small bunches of grapes.
Makes about 30 pieces
