Suzanne’s chives, raisins and pomegranate goat cheese truffles is an original and easy recipe that can be prepared ahead of time.
Goat cheese truffles
If you prepare these little and colourful cheese balls early, they will taste even better when served.
- 250 g fresh goat cheese (Chavroux, Petit Billy…)
- 1 small pomegranate
- 1 pinch of chili powder
- A handful of golden raisins
- A few stems of fresh chives
- 1 pinch of salt
- 1 tsp pepper
- 2 TBS dried oregano
- Step 1 Use a fork to mix the goat cheese with the pinch of salt, the chili powder and the oregano. Set aside in the refrigerator to enable the aromas to settle in the preparation.
- Step 2 In the meantime, cut the pomegranate in two and delicately bring the seeds out to place them flat on a plate. Half of the pomegranate should be sufficient for the truffles. Use the other half to make juice or to bring colour and a pinch of freshness to a mixed salad. Bring out two plates of your nice chinaware set. Finely chisel the chives and spread them over on a plate. Same with the raisins. Bring the goat cheese out, taste and make sure it is seasoned to your taste. Adjust if it needs more salt or herbs. With your fingertips, start making tiny balls with the cheese and roll each of them onto the pomegranate, the chives or the raisins. Be sure to keep the balls small enough so they remain bitesize.
- Step 3 Place these colourful cheese truffles on your serving china, cover with cling wrap and store in the refrigerator until it is time to serve.