Fig, Blue Cheese & Grape Truffles

  • Photo and Recipe courtesy of <a href='' target='_blank'>Chef Eric LeVine</a>
  • Yield: 24 bites


  • 1/2 lb. cream cheese, softened
  • 1 lb. Roquefort cheese&nbsp;(or other strong blue-veined cheese), softened
  • 1/2 lb. goat cheese with fig, softened
  • 24 red grapes
  • 2 teaspoons honey


  • Combine cream cheese, Roquefort cheese, and fig-goat cheese in a mixing bowl and blend well until smooth. Divide mixture into 1-ounce pieces about the size of a large marble. Take a grape and punch it into the middle of the cheese mixture, rolling to cover and forming it into balls.
  • Drizzle honey over the cheese balls and skewer before serving.&nbsp;
  • Chef&rsquo;s Notes:

  • These can be made one day ahead of time, covered, and refrigerated. If you can&rsquo;t find goat cheese with figs, use plain goat cheese with 10 dried figs, finely chopped.
  • When you bite into this sweet and savory Roquefort cheese &ldquo;truffle,&rdquo; you experience a burst of sweet juice from the red grape nestled inside. Your party guests will be talking about this creation at the office on Monday.
  • Serve with a nice Meritage or pale ale.
  • Variations:

  • Instead of Roquefort cheese you can use goat cheese or port-wine cheese.