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Goat's cheese truffles with dukkah and pistachio
Serve these stunning truffles on a delicious cheese platter with slices of toasted baguette or assorted crackers. Recipe by Sam Linsell

Goat's cheese truffles with dukkah and pistachio

Makes: 6 truffles

Ingredients

3 tsp honey, slightly frozen, with extra to drizzle
100g soft goats cheese (we like Fairview Traditional Chevin)
30g pistachio nuts, crushed
30g Egyptian dukkah

Directions

Combine the ground up pistachios and dukkah in a shallow bowl and set aside.

Slice off a piece of goat’s cheese or scoop out to the aproximate size of a tablespoon and roll it into a smooth ball between your hands. Flatten the ball into your palm, fill with honey (see Tips) and gently shape the cheese around it. Roll again between your hands to refine the shape and then roll in the nut mixture until well coated.

Repeat until all the ingredients are used up, then store in an airtight container in the fridge.

Serve with slices of toasted baguette or assorted crackers on a cheese platter.

 

Sam’s Tips: A piece of preserved fig or watermelon would also make a fantastic filling, and a further little drizzle of honey over the top of the truffle ball would be really nice too.

 

*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com

Ingredients

3 tsp honey, slightly frozen, with extra to drizzle
100g soft goats cheese (we like Fairview Traditional Chevin)
30g pistachio nuts, crushed
30g Egyptian dukkah

Directions

Combine the ground up pistachios and dukkah in a shallow bowl and set aside.

Slice off a piece of goat’s cheese or scoop out to the aproximate size of a tablespoon and roll it into a smooth ball between your hands. Flatten the ball into your palm, fill with honey (see Tips) and gently shape the cheese around it. Roll again between your hands to refine the shape and then roll in the nut mixture until well coated.

Repeat until all the ingredients are used up, then store in an airtight container in the fridge.

Serve with slices of toasted baguette or assorted crackers on a cheese platter.

 

Sam’s Tips: A piece of preserved fig or watermelon would also make a fantastic filling, and a further little drizzle of honey over the top of the truffle ball would be really nice too.

 

*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com

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