Goat’s cheese truffles

Makes 16 | Takes 20 min

Ingredients

100g packet whole almonds, finely chopped

handful thyme, leaves picked

handful chives, chopped

200g goat’s cheese

100g pitted green olives, drained and patted dry

80ml green olive tapenade or pesto

melba toast or crackers, to serve

Method

Mix the almonds and herbs together, then mix the cheese through half the herb mixture. Shape into 16 balls. Make a hole in each ball, press an olive into the centre and shape the cheese around to enclose it. Roll the balls in the rest of the herb mixture. Chill for 20 minutes before serving.

Spoon a dollop of the tapenade or pesto into serving spoons and top with the truffles. Serve with melba toast and crackers.

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