Cook the bacon until crispy then place on absorbant kitchen paper on top to get rid of excess fat.
Mix together both the cream cheese and the Chavroux goat’s cheese in a mixing bowl with truffle oil and a pinch of seasoning.
Blitz up the cooked bacon and roasted pistachios together until it forms a fine crumb.
Roll the cheese mixture into sixteen gram portions balls and make sure they form a perfect sphere. Roll out into pistachio and bacon crumb.
Place a skewer on top and the bon bons are ready to serve!
150g Chavroux goat’s cheese log
60g cream cheese
3 bacon rashers
100g roasted pistachios
2 tsp truffle oil
½ tsp table salt
¼ tsp white pepper
View Method
Recipe Method
Cook the bacon until crispy then place on absorbant kitchen paper on top to get rid of excess fat.
Mix together both the cream cheese and the Chavroux goat’s cheese in a mixing bowl with truffle oil and a pinch of seasoning.
Blitz up the cooked bacon and roasted pistachios together until it forms a fine crumb.
Roll the cheese mixture into sixteen gram portions balls and make sure they form a perfect sphere. Roll out into pistachio and bacon crumb.
Place a skewer on top and the bon bons are ready to serve!
