Cheese Truffles

The second yummy I made this weekend was Cheese Truffles. I made them because my roomie is vegetarian, and I didn't want him to feel left out with the Pancetta Crisps. These are also super easy and super yummy! I found this recipe in some magazine a long time ago. Officially, it's a Tillamook Cheese recipe, but it's totally okay if you don't use Tillamook cheese. :)

Cheese Truffles 
2 teaspoons olive oil
2 tablespoons minced shallot
4 ounces Jack cheese, broken into chunks
4 ounces White Extra Sharp Cheddar cheese, broken into chunks
2 1/2 tablespoons unsalted butter, slightly softened
1 1/2 tablespoons brandy or cognac (I actually used Grand Marnier, and it was fine!)
1 tablespoon finely minced celery
pinch cayenne
1/4 cup breadcrumbs (don't use panko)
1 tablespoon minced fresh parsley

Heat oil in small frying pan and saute shallots until soft. Set aside to cool.

Place cheese, butter & brandy in bowl of food processor. (I used a Vitamix blender, because out of all the crazy kitchen appliances we have in this house, we actually do NOT own a food processor!) Pulse until mixture is smooth.

Transfer mixture to bowl and stir in shallots, celery and cayenne. Chill in fridge 1/2 hour or until firm.

In separate bowl, combine bread crumbs and parsley. Using a teaspoon, form balls and roll in breadcrumb mixture. This makes about 20-24 truffles. Serve (to your vegetarian friends) at room temperature!

Thanks to John & Juan for the beautifulest plates EVER :)