Goat Cheese, Pistachio, and Date Truffles
August 24, 2016
These truffles are designed to match most wines you could throw at them. That being said, the creaminess of the goat cheese is best cut by a dryer white wine, such as our Pinot Grigio or Chardonnays. However, too much oak flavor will devalue the nuttiness of the pistachio. Lighter-bodied, low-tannin reds would also work very well, so our Pinot Noirs would also compliment these truffles nicely.
- 20 Red Seedless Grapes
- 5 ozs Soft Goat Cheese
- 1/2 cup Pistachios, finely chopped
- Let goat cheese sit in a medium-sized bowl until soft and malleable, about 10-15 minutes.
- Wash grapes , making sure they are dry before preparing the truffles. Put in a separate bowl. Put the pistachios in a third bowl.
- Grab a pinch of goat cheese, about the size of the grape, and roll it around the grape until coated evenly. Then, dust in the pistachios. Put on a flat surface to set.
- When all wrapped, let chill until ready to serve.