Goat Cheese and Apricot Truffles

I am always on the lookout for easy-to-make recipes that pack a wow factor. And this recipe I came across in an old edition of Saveur magazine definitely fits the criteria. Sophisticated yet so easy your kids could make it this tasty hors d’oeuvres will impress all of your foodie guests.

When I first read the recipe I was dubious about adding a mix of herbs to the goat cheese. But the herbal blend ties the mild tanginess of the goat cheese to the sweet apricots, offering a surprisingly robust flavor profile. The pistachios give a nice bit of added crunch to the otherwise soft texture. Beyond the taste, these green and white truffles look pretty on a plate.

For this dish, I bought a standard French goat cheese – nothing fancy – from my local grocery store. But I am also curious to try it the next time I am visit my husband’s family in Turkey, home of a goat’s milk cheese known as tulum, which can vary in taste depending on the region. Tulum is a cheese that is cured in brine for 24 hours, which lends it a unique taste.  I imagine that no matter where the tulum is from it would go well with apricots and pistachios – two local ingredients that are commonly used in traditional Turkish cuisine.

Back home in Brooklyn, I am putting these truffles on my list for some upcoming cocktail parties. My plan is to serve the truffles along with a Sancerre Sauvignon Blanc, a wine that pairs well with goat cheese.

One note: Although you should make these with room temperature cheese, they are best served chilled because otherwise they will be too oozy to eat as a finger food.

Ingredients
Makes 32 truffles

12 oz. goat cheese, room temperature
2 tsp. finely chopped thyme
2 tsp. finely chopped tarragon
2 tsp. finely chopped chives
Kosher salt and freshly ground pepper to taste
8 Fruit Bliss apricots cut in quarters
3⁄4 cup finely chopped unsalted pistachios

Directions

Mix the cheese, herbs, and salt and pepper in a bowl. Take a tablespoon of the mixture and roll it into a ball. Use your thumb to make a hole in each ball and place a piece of apricot in the center. Fold the cheese around the apricot and roll in the pistachios. Refrigerate for 20 minutes before serving.