wildflower honey & chèvre truffles

These little truffles make a great addition to a cheese board, a salad or just by themselves…

1/4 c wildflower honey | 8 oz chèvre | 2 T evo oil | 1 T *bee pollen
1/2 c toasted pistachios

preparation:
Coarsely chop the pistachios by hand and add bee pollen* , set aside.

Place a piece of wax paper on a cookie sheet. Squeeze 20 drops of honey, approximately 1/4 teaspoon each, onto the paper. Place cookie sheet in a flat area of your freezer.

Cut the cold cheese in 16 slices. Flatten each one into a disk using your fingers against the palm of your hand. Place flat disks on a large plate. Refrigerate until needed.

When honey is firm remove from freezer. Working very quickly…roll a honey drop into a ball. Place in the center of a cheese disk and carefully roll into a ball, doing your best to keep the honey in the center. Repeat with remaining honey & cheese. Working with chilled honey makes this so much easier!

If honey starts to soften…return to the freezer for a few minutes. Once rolled into balls, chill 30 minutes.

to serve:
Remove from fridge and roll in chopped pistachios. Drizzle with extra virgin
olive oil & honey.

Serve chilled. (Optional: sprinkle with Austrailian Flake Sea Salt)