Planning a cocktail party? Having an Open House this season? Here is a wonderful Hors d’ Oeuvre to present on the table.
- 1 container of boconcini cheese, drained
- 10 sun dried tomatoes, drained if packed in oil
- ½ cup Monteray Jack cheese, grated
- pinch of salt and pepper
- 1 tbsp. well aged balsamic vinegar
Place all the ingredients in a food processor and process until grainy.
Scoop up scant teaspoons of the mixture and form 24 balls with your hands. Repeat until all used up.
Chill in the refrigerator for about 3 hours.
Garnishes
- 24 basil leaves
- olive oil
- aged balsamic vinegar
This should be one of many delectable treats for your guests to munch on and mingle.
Serve the truffles at room temperature on individual basil leaves and have a bowl of olive oil and balsamic oil for dipping. Always have picks and napkins available.
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