Cooking Classics
The Technique
Olive-Gorgonzola Truffles
A cheese nibble is a lovely offering to begin seasonal gatherings & there are many ways to serve them. Break away from traditional shapes & try a batch of mini morsels. Olive-Gorgonzola Truffles are simple to prepare when using a cookie scoop to portion the mixture. Allow them to chill & roll in freshly chopped herbs for a bright & cheery finish. Accompany with an assortment of spring inspired crackers & pair with additional favorites such as Garden Herb Chicken Salad & Strawberry-Lemonade Champagne Punch. Learn how to make this updated party fare perfect for an array of spring socials.
Olive-Gorgonzola Truffles
makes 2 1/2 dozen
1 {8-oz} package cream cheese, softened
1/2 cup toasted walnuts or pecans, chopped
1/3 cup green olives, chopped
1/3 cup crumbled gorgonzola cheese
2 scallions, sliced
1/2 tsp lemon zest
1/2 tsp lemon juice
Freshly ground pepper
2/3 cup chopped fresh parsley
Crackers
Stir together the cream cheese, the nuts, the olives, the gorgonzola, the scallions, the lemon zest, the lemon juice & a generous helping of pepper in a medium bowl. Portion the cheese mixture using a 2 teaspoon-size cookie scoop. Release the mixture onto a wax or parchment paper-lined half sheet pan. Chill 1 hour. Roll each portion in chopped fresh parsley. Place on a clean piece of wax or parchment paper. Chill until ready to serve or up to one day ahead of time. Serve with assorted crackers or crostini toasts.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Olive-Gorgonzola Truffles
Fresh scallions & herbs can take a simple appetizer from bland to well balanced while toasted pecans or walnuts add delicious flavor. Arrange 1 cup of nuts on an ungreased baking sheet. Bake at 350 degrees for 6 to 8 minutes or until fragrant. Cool completely. Use as directed in recipe preparations.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Stir together the cream cheese, the nuts, the olives, the gorgonzola, the scallions, the lemon zest, the lemon juice & a generous helping of pepper in a medium bowl.
No. 2
Be certain all of the ingredients are evenly distributed throughout. Use a rubber spatula to fold them together.
No. 3
Portion the cheese mixture using a 2 teaspoon-size cookie scoop. Release the mixture onto a wax or parchment paper-lined half sheet pan. Chill 1 hour.
No. 4
Roll each portion in chopped fresh parsley. Place on a clean piece of wax or parchment paper. Chill until ready to serve or up to one day ahead of time.
No. 5
Serve with assorted crackers. Try seasonal varieties or offer the truffles with crostini toasts.
The Tune
“With You Anywhere You Are” Doris Day
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Be sweet.
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