Walnut and Grape Goat Cheese “Truffles”

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Goat cheese has become a staple in our fridge. We always have it on hand and I love the tangy flavor profile it gives to my recipes. When I first started using goat cheese, Jason absolutely refused to try it. He practically protested over having it in the house. I wouldn’t have been surprised to see him start a picket line with signs reading ‘say no to the goat’. So, to get him to try goat cheese, I stealthly snuck it into a recipe. Now I know that was a risky move that could’ve caused civil unrest, but guess what - he loved it and now asks me to use goat cheese all the time! If you’re one of those who thinks they don’t like this delicious cheese, give this recipe a try and I bet you’ll be pleasantly surprised.

Ingredients: Walnut and Grape Goat Cheese “Truffles”

  • ½ cup of walnuts
  • 8 oz of goat cheese
  • 20-30 grapes, washed and stems removed


Toast walnuts over low heat in a dry skillet. Once you start to smell them, they’re done – about 5-6 minutes. Allow the nuts to cool. Finely chop them using a small food processor. Since walnuts are a soft nut, you can also pour them into a zip top plastic bag and smash them with a heavy pan a couple of times (this is a great stress reliever as well).Walnut and Grape Goat Cheese “Truffles”

Create an assembly line with 3 bowls. Place your cleaned grapes in one. Lightly crumble the goat cheese and add it to the next bowl. Finally, pour your chopped walnuts into the last bowl.

Walnut and Grape Goat Cheese “Truffles”Place about ½ tbsp of your goat cheese in the palm of your hand. Place a grape in the center of the goat cheese and use your fingers to coat. Roll the cheese coated grape in the walnut bowl until it is covered on all sides. Place finished grape on a baking sheet lined with wax paper. Repeat the process with the remaining grapes. Chill for about 15 to 30 minutes to allow the goat cheese to set. Present on a serving platter.

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