Fig, Blue Cheese & Grape Truffles
Fig, Blue Cheese & Grape Truffles
Main Ingredient: Cheese
Yield: 24 bites
Photo and Recipe courtesy of Chef Eric LeVine
American - Traditional French Appetizers Desserts
  • 1/2 lb. cream cheese, softened
  • 1 lb. Roquefort cheese (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. 

Chef’s Notes:

These can be made one day ahead of time, covered, and refrigerated. If you can’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 “truffle,” 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.


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