Hostess With The Mostess

Goat Cheese & Black Pepper Truffles


5 oz. fresh goat cheese

3 Tbls. fresh green herbs, minced

freshly cracked black pepper


Gather your herbs and mince them well. I use a mixture of fresh thyme, sage, tarragon, scallion, and parsley—but use any herbs you like. Put the minced herbs in a medium-sized bowl.

Add freshly cracked black pepper, to taste. Mix together quickly with a fork to combine the pepper with the herbs.

Unwrap the goat cheese and put it in a second medium-sized bowl. Mash it up with a fork to break it up a little. Don’t make yourself crazy—you just want to break up the cheese enough so it’s easy to scoop with a spoon.

Scoop out the goat cheese with a teaspoon. This doesn’t have to be precise. It’s mainly to help ensure your truffles all wind up about the same size. Roll the teaspoon of cheese between your palms to form it into a ball.

Drop the ball into the bowl with the pepper and herbs. Roll the ball around gently until it’s well coated. Transfer the goat cheese ball to a plate or serving platter. Repeat with the rest of the cheese until you’ve used it all up.

Pop them into the fridge until you’re ready to serve. Can be made a day in advance.

Goat Cheese & Black Pepper Truffles The Hungry Mouse

Recipe Source:

The Hungry Mouse