Canice
11-19-2009, 08:25 PM
Lots of odds and ends on hand to use up, including:
Laura Chenel chèvre
Block cream cheese
Toasted walnuts
Fresh parsley, tarragon, chives, and thyme
So I softened the two cheeses and mixed them well with a fork (I think two parts chèvre to one part cream cheese) and placed in the fridge to firm up a bit.
Finely chopped the walnuts and minced herbs, mixing them in with the nuts.
Rolled the chilled cheese into small spheres and rolled them in the nut/herb mixture to cover well.
If I had some baguette on hand, I'd make crostini and scratch them with a clove of garlic and serve the "truffles" on a bed of arugula, along side the crostini. Pretty and tasty.
Laura Chenel chèvre
Block cream cheese
Toasted walnuts
Fresh parsley, tarragon, chives, and thyme
So I softened the two cheeses and mixed them well with a fork (I think two parts chèvre to one part cream cheese) and placed in the fridge to firm up a bit.
Finely chopped the walnuts and minced herbs, mixing them in with the nuts.
Rolled the chilled cheese into small spheres and rolled them in the nut/herb mixture to cover well.
If I had some baguette on hand, I'd make crostini and scratch them with a clove of garlic and serve the "truffles" on a bed of arugula, along side the crostini. Pretty and tasty.