Chevre Truffles

Chevre Truffles

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"Goat cheese is seasoned with onion and herbs, rolled into savory truffles, and rolled with almonds, sprinkled with paprika or left plain for an easy and attractive appetizer."
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30 m servings 47 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a bowl, using a fork, mix the chevre, green onions, pepper and half of the chopped herbs (2 tablespoons) until the mixture is smooth. Using two spoons, portion cheese mixture into 10 mL (2 tablespoon) balls, rolling them in the palm of your hands. Roll 8 balls in the chopped nuts and place on a service platter. Using a small sifter, sprinkle paprika on 8 other cheese balls. Serve the remaining cheese truffles as they are or roll them in the remaining chopped herbs. Serve as an appetizer on tooth picks.



Fabulous! I used about 1/8 teas of ground black pepper, because that's what I had. My Trader Joes chopped pecans were too big and almond meal was too powdery but worked; next time I'll chop almo...

I really enjoyed this recipe. It was easy to make, yet quite classy. I tried them with basil and thyme, and GREATLY preferred the thyme. Just be aware that this can be quite messy - you'll end u...

These were great. I used fresh herbs (sage, oregano, basil) on half and nuts on the other half. Easy to make and turned out very impressive. Thanks for the recipe.

Recipe and photo from LCBO 'Food and Drink' magazine. It's terrific, and it turns out every time! 5 stars.

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