First things first: if you don’t like goat cheese you’re probably not going to like these. There. I said it. (You can substitute the cheeses so you do like it!)
Now, if you do like goat cheese, then you’re probably going to like these! I know truffles are traditionally sweet, but I thought little mini cheese ball ‘truffles’ would be cute to put out at a party with vegetables and crackers instead of one monstrous one. Plus, I really like toasted almonds and making smaller ones increases the cheese to nut ratio. Its weird that I think about stuff like that but I do. Creamy, crunchy, savory and slightly sweet, these truffles are sure to please goat cheese loving guests or family members alike.
[FYI–Goat cheese is becoming more and more common in grocery stores making it more affordable. I bought a small 4 ounce package of Chevre for $3. Almonds and nuts in general are pretty pricey too, so look for them to be available in the bulk foods section. Everything seems to be much cheaper over there! If you like, you can substitute the goat cheese with a kind that is more palatable to you–something like brie, parmesan or blue would work fine.]
Lets get cookin’!
Caramelized Onion & Goat Cheese Truffles
Yield 24 Truffles
1-4 oz. package goat cheese
12 oz. cream cheese (1 1/2 pkgs.)
1 onion, sliced thin
3 tablespoons butter
2 teaspoons brown sugar
1/2 cup chopped flat leaf parsley
1 cup toasted chopped almonds
In large skillet over medium low heat, melt butter. Add in onions, salt and pepper and stir. Cook onions for 20-30 minutes on medium low heat stirring occasionally. (You want to hear a quiet sizzle. The onions should slowly start to turn into a golden brown color to a deeper brown.) When onions have cooked and have softened, sprinkle in brown sugar and stir to coat. Remove from heat and set aside.
In food processor, blend goat cheese and cream cheese to mix. Pour in slightly cooled onions and process again until mostly smooth. Stir in parsley, salt and pepper by hand. Using two spoons (or a small cookie scoop), scoop mixture into 24 even balls and place on waxed paper. Coat each cheese ball into toasted almonds. Store in refrigerator until ready to use. Serve with crackers, other cheeses and/or vegetables.