These goat cheese truffles are the kind of appetizer that stops people in their tracks. They look like something from a catering spread, but they come together with just your hands, a few pantry ingredients, and no cooking at all. Andrea Buckett shared this recipe on The Good Stuff with Mary Berg, and it’s a perfect example of her approach to entertaining: keep it beautiful, keep it flavourful, and keep it doable.
Each truffle starts with a simple ball of goat cheese wrapped around a surprise filling, then rolled in something with colour and texture. Three different flavour combinations mean there’s something for everyone on the platter, and the contrast between the creamy tang of the cheese and the fillings inside makes every bite interesting.
Table of Contents
What Are Goat Cheese Truffles?
Goat cheese truffles are bite-sized appetizers made by rolling soft goat cheese into small balls around a flavoured filling, then coating the outside in nuts, dried fruit, or other toppings. They borrow the idea from chocolate truffles but take it in a savoury direction. They’re perfect for holiday gatherings, dinner parties, or any time you want an appetizer that looks impressive without turning your kitchen upside down.
The Three Flavour Combinations
This recipe gives you three distinct flavour profiles so your platter has variety and visual interest.
Fig and Pistachio pairs sweet fig jam tucked inside the cheese with a bright green pistachio coating on the outside. It’s rich, nutty, and a little sweet.
Basil and Strawberry hides fresh pesto inside the cheese and rolls the outside in freeze-dried strawberry dust. The colour is stunning and the combination of herby, tangy, and fruity is unexpected in the best way.
Sweet and Salty wraps a pimento-stuffed olive inside the cheese and coats the outside in a mix of chopped walnuts and golden raisins. The briny olive against the creamy cheese with the crunch of walnuts and sweetness of raisins hits every note.
Why This Recipe Works
There’s no cooking involved, which makes these ideal for busy entertaining days when your oven is already spoken for. The technique of warming the cheese slightly in your hand before rolling is a small detail that makes a big difference. It keeps the cheese pliable and easy to shape without cracking. Making the indentation, adding the filling, and sealing it shut is simple once you get the rhythm down, and the whole batch comes together quickly.
These also hold beautifully in the fridge, so you can make them well ahead of time and pull them out 30 minutes before guests arrive.
Tips for Making Goat Cheese Truffles
Running your knife under hot water before slicing the goat cheese keeps the cuts clean and prevents the cheese from crumbling or sticking. Dry the knife well before each cut. Work with one piece at a time and keep the rest of the cheese cool until you’re ready to roll it.
When adding the filling, a little goes a long way. About half a teaspoon is enough to give each truffle a burst of flavour without making it hard to seal the cheese around it.
Goat Cheese Truffles Recipe
Makes 14-16 Truffles
Ingredients
300g plain goat cheese
Fig & Pistachio Fig Jam 3/4 cup finely chopped pistachios
Basil & Strawberry Fresh Pesto Freeze Dried Strawberries
Sweet & Salty Small pimento stuffed olives 1/2 cup golden (sultana) raisins, finely chopped 1/2 cup finely chopped walnuts
Instructions
- Run a sharp knife under hot water. Dry well. Cut the goat cheese into 1/3-inch pieces. Heat the knife up as needed to make slicing the cheese easier.
Fig and Pistachio
- Place the chopped pistachios on a plate.
- Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add a small amount (about a 1/2 teaspoon) of fig jam to the indent in the cheese. Pull the sides of the goat cheese over the fig jam to encase it. Roll into a tight little ball.
- Roll the goat cheese in the pistachios and place in a small paper liner. Store in the refrigerator. Remove 30 minutes before serving.
Pesto and Strawberry
- Place the freeze-dried strawberries into a small food processor. Blend into a strawberry dust. Transfer to a small plate.
- Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add a small amount (about 1/2 teaspoon) of pesto to the indent in the cheese. Pull the sides of the goat cheese over the pesto to encase it. Roll it into a tight little ball.
- Roll the goat cheese ball in the strawberry dust and place in a small paper liner.
- Store in the refrigerator. Remove 30 minutes before serving.
Sweet and Salty
- Add the raisins and walnuts to a small bowl and stir to combine.
- Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add an olive to the indent in the cheese. Pull the sides of the goat cheese over the olive to encase it. Roll it into a tight little ball.
- Roll the goat cheese ball in the walnuts and raisins and place in a small paper liner.
- Store in the refrigerator. Remove 30 minutes before serving.
Frequently Asked Questions
Can I make goat cheese truffles ahead of time?
Yes, and that’s one of the best things about them. You can make these a day or two in advance and store them in the fridge in an airtight container. Just pull them out about 30 minutes before serving so the cheese softens slightly and the flavours come through.
What kind of goat cheese works best?
Use a plain, soft goat cheese (chevre) without any added herbs or flavourings. A 300g log is the easiest to work with. Avoid aged or crumbly goat cheese since it won’t roll smoothly.
Where can I find freeze-dried strawberries?
Freeze-dried strawberries are available in most grocery stores, usually in the snack aisle or near the dried fruit. They’re different from dehydrated strawberries. You want the light, crispy kind that crumbles easily into a dust.
Can I use store-bought pesto?
Absolutely. Store-bought pesto works well for the filling. If you have homemade pesto on hand, even better, but either will give you that herby, garlicky flavour inside the truffle.
What if my goat cheese keeps cracking when I roll it?
The cheese is probably too cold. Let it warm in your palm for a few extra seconds before you start shaping it. Working in a warm kitchen helps too. If the cheese is straight from the fridge, give it a couple of minutes on the counter before you begin.
Can I swap in different fillings or coatings?
Definitely. The technique works with all kinds of combinations. Try honey and crushed pecans, sun-dried tomato and everything bagel seasoning, or hot pepper jelly with toasted sesame seeds. The method stays the same no matter what flavours you choose.
Are goat cheese truffles gluten-free?
Yes, all three variations in this recipe are naturally gluten-free. Just double-check the labels on your fig jam and pesto to make sure there are no hidden gluten-containing ingredients.
Recipe for Goat Cheese Truffles 3 Ways: A Simple, Elegant Appetizer
PrintGoat Cheese Truffles 3 Ways: A Simple, Elegant Appetizer
- Yield: Makes 14-16 Truffles
Ingredients
300g plain goat cheese
Fig & Pistachio
Fig Jam
3/4 cup finely chopped pistachios
Basil & Strawberry
Fresh Pesto
Freeze Dried Strawberries
Sweet & Salty
Small pimento stuffed olives
1/2 cup golden (sultana) raisins, finely chopped
1/2 cup finely chopped walnuts
Instructions
1. Run a sharp knife under hot water. Dry well. Cut the goat cheese into ⅓–inch pieces. Heat the knife up as needed to make slicing the cheese easier.
Fig and Pistachio
Place the chopped pistachios on a plate.
Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add a small amount (about a ½ teaspoon) of fig jam to the indent in the cheese. Pull the sides of the goat cheese over the fig jam to encase it. Roll into a tight little ball.
Roll the goat cheese in the pistachios and place in a small paper liner. Store in the refrigerator. Remove 30 minutes before serving.
Pesto and Strawberry
Place the freeze-dried strawberries into a small food processor. Blend into a strawberry dust. Transfer to a small plate.
Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add a small amount (about ½ teaspoon) of pesto to the indent in the cheese. Pull the sides of the goat cheese over the pesto to encase it. Roll it into a tight little ball.
Roll the goat cheese ball in the strawberry dust and place in a small paper liner.
Store in the refrigerator. Remove 30 minutes before serving.
Sweet and Salty
Add the raisins and walnuts to a small bowl and stir to combine.
Place one piece of goat cheese in the palm of your hand to warm it up slightly. This will help it roll easier. Make a small ball with the goat cheese. Use your finger to make a deep indentation on the top of the ball. Add an olive to the indent in the cheese. Pull the sides of the goat cheese over the olive to encase it. Roll it into a tight little ball.
Roll the goat cheese ball in the walnuts and raisins and place in a small paper liner.
Store in the refrigerator. Remove 30 minutes before serving.
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