1 cup crumbled feta cheese [approx. 100 g] 250 mL

1 tbsp finely chopped sundried tomatoes 15 mL

1 tsp finely grated lemon rind 5 mL

1 tsp minced fresh oregano 5 mL

24 pitted Kalamata olives 24

1 cup California walnuts, toasted 250 mL

8 fresh oregano sprigs 8

Directions:

Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

Combine cream cheese, feta cheese, sundried tomatoes, lemon rind, and oregano.

Cover and refrigerate for 1 hour.

Scoop a tablespoon of cheese mixture and pat around an olive, forming a ball. Repeat until all of the cheese is used up.

Place walnuts in food processor; pulse until evenly and finely chopped.

Transfer to a pie plate.

Roll each ball in ground walnuts to coat.

Refrigerate.

At serving time, place 3 truffles in a martini glass; garnish with a sprig of fresh oregano.

Tip: Cheese truffles can be stored in refrigerator up to two days before serving. Makes 8 servings; 3 truffles per serving.

Source: walnutinfo.com

(source-www.newscanada.com)