Feta Cheese Truffles
"From SouthernLiving
Prep time includes chill time"
photo by Bonnie G #2
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 ounces cream cheese, softened
- 1 (4 ounce) container crumbled feta cheese
- 1⁄2 teaspoon Worcestershire sauce
- 2 teaspoons finely chopped onions
- 1⁄4 teaspoon black pepper
- 1⁄2 cup chopped fresh parsley
- cucumber, slices
- grape tomatoes
- kalamata olive
- whole almond
directions
- Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
- Roll cheese mixture into 3/4-inch-round balls. Roll each ball in parsley. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds.
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Reviews
-
These were absolutely fabulous! I rolled some in parsley and some in crushed walnuts for those who don't like parsley. I added a tablespoon of parmesan cheese and a dash of tabasco as suggested by Zurie and they were delicious. Note that if you increase the cream cheese this makes a great dip for veggies or crackers. -
Made these as an appetizer at our 4th of July barbeque as directed. A nice, different appy that was enjoyed by all the adults, though not so much by the kids (though that I expected) So easy to put together and I was happy that I could mix it up the day before and then just roll before sitting out. The only thing I might to a little different next time is maybe roll in pecan chips as the parsley was kind of messy when eating. It certainly made for a different appy from the usual chip and dips and really not a lot more work. Thanks so much for posting. -
I rolled perhaps half of these into balls and left the rest as a spread - that was easier to take to work to use as tasty spread for my veggies. I particularly appreciate that I usually have these ingredients around. I did add a touch of Tabasco. -
Reviewed and photographed for Phototag, March 2009. I tagged this only a few hours ago, and then realised I had all the ingredients, so decided to get stuck in and make it. It was the easiest recipe imaginable. As we happened to have fish tonight (which I fried simply, with a few side dishes) this rich little snack made as suggested by wicked cook made a perfect starter. Actually, I saved some of the cheese balls to have with my fish. A few points: *after chilling the softened cheeses and then making the balls, work quickly, as the warmth of your hands turn the cheese soft again quickly. *Rolling the little balls in finely chopped parsley is a must! I used flat-leaved parsley, and the flavour does make a difference. *I think this recipe would benefit from adding finely grated mature cheddar, and a few shakes of Tabasco, to give it some oomph. Nevertheless, what a delicious bite!! It was a joy to photograph and then eat!!! In earlier days, 4 stars meant: this was excellent. I assure you, try it, it's great!! (Also versatile -- you can do more things with it than the recipe suggests). Thank you, you Wicked Cook!!! -
These are very good but to please my husband I couldn't, I mean just couldn't, roll the cheese balls in parsley.
