Cheese Truffles – Happiness is Cheese

For all those sane people out there who are looking for the perfect cheese accompaniment to an antipasto spread that does not include the dreaded, stinky blue cheese – look no further!


With a little time and love, mashed up cheese rolled into little delightful balls will make all your guests happy… You know the scene in Amelie where she helps the blind man cross the road and walks him to the subway, describing everything they pass, and then light of pure happiness and joy bursts out of him? Yeah, that kind of happiness…

And you can prepare these little guys a day in advance and store them in the fridge – just bring the marinated bocconcini to room temperature before serving. They’re versatile too – you can pretty much use any combination of herbs and spices as a coating.

So what are you waiting for? Happiness is closer than you think.

Speaking of happiness, a huge thank you to the lovely Fromage Homage, even though she is mean to me, for not choosing blue Stilton for the December Cheese, Please! challenge. Yeah, yeah, I know it’s coming, and I will not be participating. It’s stinky I tell you!

Fromage Homage

Cheese Truffles

Goat’s cheese truffle recipe courtesy of Delicious Home Cooking by Valli Little. Marinated bocconcini recipe from Martha Stewart.

Ingredients for Goat’s Cheese Truffles

(Makes 21 cheese truffles)

  • 300g soft goat’s cheese
  • ¼ teaspoon garlic salt
  • 2 tablespoons honey
  • 2 tablespoon sumac
  • 2 tablespoon dukkah
  • 2 tablespoon sweet or smoked paprika
  • 2 tablespoons sesame seeds (toasted)
  • 2 tablespoons za’atar
  • 2 tablespoons poppyseeds
  • 2 tablespoons fresh flat-leaf parsley (finely chopped)

Ingredients for Fetta Truffles

(Makes 12 cheese truffles)

  • 100g fetta
  • 150g cream cheese
  • ¼ cup fresh parsley (finely chopped)
  • ¼ teaspoon garlic powder

Ingredients for Marinated Bocconcini

(Marinades 20 baby bocconcini balls)

  • 20 balls of baby bocconcini
  • ¼ cup extra-virgin olive oil
  • Zest of 1 lemon (peeled into long strips)
  • 2 small sprigs of fresh rosemary (finely chopped)
  • ¼ teaspoon chilli flakes
  • ½ teaspoon sea salt

Method for Goat’s Cheese Truffles

  • Place the goat’s cheese in a bowl, season with garlic salt and mash. Roll into 21 balls, using about 2 heaped teaspoons of cheese for each.
  • Chill for 30 minutes to firm up.
  • Combine honey with a few drops of warm water, then brush over the cheese balls.
  • Place each topping on a separate plate, the roll 3 of the goat’s cheese balls into each topping to coat well.
  • Keep chilled until ready to serve.

Method for Fetta Truffles

  1. Combine the fetta and cream cheese in a bowl and mash.
  2. Add the chopped parsley and garlic powder and stir to combine.
  3. Chill for 30 minutes to firm up.
  4. Roll the cheese mixture into balls, using about 1 teaspoon of cheese for each.
  5. Keep chilled until ready to serve.

Method for Marinated Bocconcini

  1. In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, chilli flakes and salt.
  2. Let stand at room temperature before serving, for at least 30 minutes, tossing occasionally to evenly coat the bocconcini in the marinade.

About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

17 responses to “Cheese Truffles – Happiness is Cheese

  1. awoni3

    Oh those look amazing!

  2. Mmm, these look lovely…if only there was a nice gorgonzola one though 😉 I am sooo not mean to you but you know there’s a blue cheese challenge coming your way soon. Surely there must be one variety you can stand?! A nice creamy cambozola perhaps? The Challenge wouldn’t be the same without you. Thanks for sharing these lovely nibbles with Cheese, Please! this month.

  3. I love that scene from Amelie! These look scrumptious.

  4. And I thought I didn’t like blue cheese until I tasted perfectly ripe Stilton from Fortnum and Mason’s. Completely changed my mind!

  5. What a great idea! I usually make a cheese “ball” of sorts, but would be much prettier for a party! Thanks!

  6. Love this! Great idea they all sound delicious.

  7. SP @ Third Culture Cooking

    Wow! This looks AH-mazing. That picture is the stuff of dreams.

  8. Genius idea! Looks like an easy, delicious, and elegant appetizer for a whole crowd!

  9. Pingback: December’s Cheese, Please! Recipe Round Up – Festive Nibbles | Fromage Homage

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