I think I need to start making more appetizers.
And more Greek food.
I love Greek food. I think it cures all things.
Or at least I wish it cured all things. I am currently not feeling so good. I have that whole sore throat, achy thing going on. Complete with the chills and a to-do list the size of Santa’s naughty and nice list. To be honest, it is not that bad. I just really hate sore throats. I think sore throats and the flu are maybe some of the worst things ever.
So anyway, here’s the deal with these cheesy, salty and delicious truffles.
They were supposed to be red and green and super pretty.
But they turned out to be more pink than red.
I had this pretty little cheesy truffle picture in my head, but to be honest they really looked nothing like the ones your see here. However… these just tasted too good not to share with you.
These truffles are pretty much all my favorite Greek foods rolled into one tiny ball.
It is a great thing.
They are really easy and can be made days in advance, which I think is pretty awesome. I mean anything I can get ready ahead of time is good. This means no rushing around pouring chips in bowls as people are arriving.
Oh, and I should mention, as a kid this was my job while my mom was in the shower and guests were piling through our door. Somehow, I was always the one stuck greeting people. My mom tries, but she can NEVER be less than thirty minutes late to anything……even to her own parties.
So these would be really great appetizers for her, or me, and definitely you. Unfortunately, the only people we entertain these days are snowboarders. It’s really quite pathetic. Whoever you entertain, ladies, gentlemen, boys or girls, most people will really enjoy these. I mean they have loads of feta cheese and are rolled into a cute little ball that is then rolled in pistachios. Plopped on top of pita chips… got to love anything that you can eat with pita chips.
Oh and the only reason I called these truffles was because I saw Rachel Ray do it last year with these goat cheese truffles and ever since I have wanted to make cheese truffles!
Crazy Greek Feta, Sun-Dried Tomato and Pistachio Truffles
Yields: 12-18 Truffles
- 6 cloves roasted garlic (or 1 to 2 cloves garlic, grated or minced)
- 8 ounces cream cheese, softened
- 2 tablespoons greek yogurt
- 3 tablespoon fresh basil (or 1 tablespoon dried)
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 6 ounces feta cheese
- 1/3 cup oil packed sun-dried tomatoes + 1 tablespoon of the oil (drain off the rest of the oil)
- 1/3 cup kalamata olives
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper
- 1 1/2 cups roasted pistachios, chopped
- pita chips, for serving
Preheat the oven to 400 degrees F. Peel any excess paper/skin off from the bulb of 4 garlic cloves. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 30 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl and mash well with a fork.
To the bowl of a food processor (or you can use a mixer or even your hand, but you want to whip the cream cheese) add the cream cheese, greek yogurt, and roasted garlic, puree until smooth and extremely creamy. Throw in the basil and oregano, pulse until well combined. Add the pepper, feta, sun-dried tomatoes + 1 tablespoon of the oil from the sun-dried tomato jar and olives. Pulse until everything is in small chunks, but not completely smooth. Scoop the cheese into a bowl and place in the fridge for 1 hour or up to 3 days.
In the meantime, add the the chopped pistachios and crushed red pepper to a shallow bowl.
Roll cheese mixture into 3/4-inch-round balls. Then roll each ball in the pistachios. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with pita chips.
We are just going to pretend that this is red (and not pink). Or better yet, let’s just starting eating them.