almond crusted chevre and grape truffles

Ingredients

• Servings: 13
• 4 ounces chevre, crumbled
• 2 ounces cream cheese, softened
• 2 tablespoons
• salt and pepper to taste
• 13 grapes
• 1/2 cup whole almonds
• 1/4 cup thinly sliced chives

Recipe

• in a bowl, mix together chevre and cream cheese with a fork. add and a pinch of salt and pepper; mix until smooth. chill 30 minutes.
• toast almonds stovetop in a dry frypan until toasted, shaking the pan frequently, about 5 minutes on medium high heat. lay out on a large cutting board to cool. using a chef's knife, finely chop the almonds. alternately, if you prefer to have ground almonds, chop in a food processor or grinder.
• scoop 1 tablespoon cheese mixture. press grape into mixture. using plastic wrap, cover grape with cheese and roll into little ball with grape inside. remove plastic wrap. continue making rest of truffles.
• spread almonds plate and mix in the chives. roll each truffle ball in almonds and coat evenly.
• refrigerate, covered until serving.