Spice-Crusted Cheese Truffles

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Makes 18 (1-inch) truffles

Cheese goes well with herbs and spices. Here are several variations of a basic cheese truffle, bite-size treats your guests will love.—Sara Engram and Katie Luber

convert Ingredients
1/2 cup shredded cheddar cheese
4 ounces cream cheese, at room temperature
2 teaspoons finely minced white or yellow onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
5 teaspoons ground mild chile pepper

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Method
1. Cream together the cheddar cheese, cream cheese, onion, Worcestershire, and pepper in a medium mixing bowl until light and fluffy.

2. Cover and refrigerate for 1 hour.

3. Roll the cheese into 1-inch-round truffles. Roll each truffle in the chile pepper. Serve immediately or refrigerate until ready to use.

Variations:
Substitute the following cheeses (for the cheddar) and spice (for the chile pepper) to create tasty Spice-Crusted Cheese Truffle variations.
1/2 cup shredded Havarti cheese and 5 teaspoons dill weed
1/4 cup crumbled feta cheese and 5 teaspoons oregano
1/4 cup crumbled blue cheese and 5 teaspoons dried orange zest
1/4 cup crumbled chèvre cheese and 5 teaspoons basil

Recipe © 2009 The Seasonal Palate, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.