I don’t mean to be misleading. But.
I made truffles with cheese.
Not literal chocolate truffles, but small, savory bites that feel indulgent and festive. These are goat cheese “truffles” flavored with roasted red pepper, bacon and garlic — simple ingredients that combine into a surprisingly elegant appetizer.
I first tried a variation of these at Thanksgiving when my cousin brought a version filled with dried cranberries and a touch of honey in the center. They were fantastic, and I immediately wanted to riff on them with bacon for a salty, smoky contrast.
These little bites are perfect for holiday gatherings — the red peppers and green pistachio coating give them a festive look, and they’re quick to assemble. Arrange them on a platter, leave a few out for guests (or Santa), and watch them disappear.
They’re also easy to prepare ahead: roll the cheese mixture into balls, coat with crushed pistachios, and chill. You can make them a few days in advance and keep them in the refrigerator until serving, which makes them an ideal make-ahead appetizer for holiday entertaining.
Tips: use jarred roasted red peppers for convenience or roast your own if you prefer a fresher flavor. Thick-cut bacon adds a satisfying chew and smoky richness; fry it, drain and chop before adding. For variety, try adding a bit of fresh herb like chives, parsley or thyme to brighten the mixture.
Roasted Red Pepper + Bacon Goat Cheese Truffles
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Ingredients
- 8 ounces plain goat cheese, softened
- 1/2 cup chopped roasted red pepper
- 3 slices thick-cut bacon, fried and chopped
- 1/4 teaspoon garlic salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup pistachios, chopped and crushed
Instructions
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In a large bowl, combine softened goat cheese with chopped roasted red pepper, chopped bacon, garlic salt and freshly ground pepper. Mix thoroughly so the flavors are evenly distributed.
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Form the mixture into small balls, about 1/2 to 1 inch in diameter, or whatever size you prefer. Roll each ball in the chopped and crushed pistachios until well coated. Place on a plate and refrigerate for at least 30 minutes before serving. These can be made up to three days ahead.
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Keep stored in the refrigerator until ready to serve.
Notes
Did you make this recipe?
Share a photo of your finished truffles on social media and tag the creator if you like. Enjoy — and thank you for trying the recipe!
Full disclosure: I briefly imagined frying these little truffles for a crisp exterior, and it sounds delicious. Whether you serve them chilled or experiment with a quick fry, they’re a tasty, crowd-pleasing appetizer that’s easy to customize.