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–+ servings

Cheese and Apricot Truffles

Heather Baird
Cheese and Apricot Truffles are like a fruit and cheese course in one bite! Rolled in crunchy toasted pecans -you can skip toiling to assemble a charcuterie board - this simple truffle has it all!
Make ahead: Truffles may be refrigerated in an air-tight container, up to 1 week or frozen up to 1 month.
5 from 2 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 30 truffles

Ingredients
 
 

  • 16 oz. cream cheese, softened
  • 2 cups shredded Swiss cheese
  • 1/2 cup finely chopped dried apricots or dried cranberries (craisins)
  • 1/8 teaspoon ground white pepper
  • 1 cup finely chopped toasted pecans

Instructions
 

  • In the bowl of an electric mixer, beat the cream cheese until creamy; stir in Swiss cheese.
  • Add apricot and pepper, stirring well. Shape into 30 balls.
  • Roll in pecans, pressing firmly so pecans adhere. Serve at room temperature.
Keyword cheese ball, dried apricots, swiss cheese
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