What could be better than a fun mix of sweet and savory flavors all wrapped in a sphere of creamy chèvre? I had to recreate these as soon as I got home!
The ingredients here are flexible: yes, you need a great goat cheese, but you can mix and match the “rub” coating to your liking with different edible flowers, dried fruit, nuts, herbs etc. Here I used mint, lavender, chives, furikake, almonds and hazelnuts, flowers, and dried cherries, but add and subtract as needed for a punch of flavor. After refrigerating the goat cheese balls, you roll them in the rub, like truffles, before serving. And they look like little gems – so beautiful!
- 11 oz plain chèvre goat cheese
- 2 T honey
- 1 t olive oil
- a pinch of fleur de sel
- 2 cups blend of finely and coursely chopped coating "rub"
- Let chèvre soften slightly at room temperature, then use a fork to combine it with honey, olive oil, and salt.
- Scoop about one half of a tablespoon of goat cheese and roll into a ball, you should get between 30-35 goat cheese "truffles." Place them on a parchment lined baking sheet or a silpat and refrigerate for about 20-30 minutes.
- To make the coating "rub," combine chopped up edible flower petals, herbs, seeds, nuts, and dried fruits - the more the merrier.
- Roll the chilled goat cheese balls in the rub, coat well and keep chilled before serving.
Serve alongside toasted bread, savory or sweet crackers, or fruit and port. These will be sure to wow your guests at the next aperitif hour!