Almond Crusted Chevre and Grape Truffles
4 oz chevre, crumbled
2 oz cream cheese, softened,
2 tablespoons red wine such as Merlot
Salt and pepper to taste,
20 – 24 grapes
½ cup almonds, toasted and finely chopped
1/4 cup chives, finely chopped
- In a bowl, mix together chevre and cream cheese with a fork. Add wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
- Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap or wearing gloves, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
- Combine chives and almonds and spread on a plate. Roll each truffle ball in almonds and coat evenly.
- Refrigerate, covered until serving time.