Savory Spicy Cheese Truffles with Roasted Red Pepper & Pecan Crust

Illustrated cover for Savory Spicy Cheese Truffles with Roasted Red Pepper & Pecan Crust
Prep:20 minCook:35 minServings:24

Creamy, bold, and just a little fiery — these bite-sized cheese truffles combine whipped cream cheese and sharp cheddar with roasted red pepper, green onion, and red pepper flakes, then get rolled in toasted pecans for a satisfying crunch. Make them ahead and chill for an effortlessly impressive party appetizer.

  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 ½ cups sharp cheddar cheese, freshly grated
  • ⅓ cup roasted red peppers (jarred or homemade), patted very dry and finely chopped
  • 3 green onions, thinly sliced (about ¼ cup)
  • 1 tsp red pepper flakes (plus more to taste)
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 ½ cups raw pecan halves
  • ½ tsp flaky sea salt (for finishing the pecans)

Directions

  1. Toast the pecans Preheat your oven to 350°F (175°C). Spread 1 ½ cups raw pecan halves in a single layer on a baking sheet. Toast in the oven for 8–10 minutes, stirring once halfway through, until fragrant and lightly golden. Watch them closely — they go from toasted to burnt quickly. Remove from the oven, sprinkle with ½ tsp flaky sea salt while still warm, and let them cool completely.

  2. Chop and dry the peppers Pat ⅓ cup of roasted red peppers thoroughly dry with paper towels — this is important so the cheese mixture doesn't get watery. Finely chop them into very small pieces (about ¼-inch dice) and set aside.

  3. Make the cheese mixture In a large bowl, beat 8 oz softened cream cheese with a hand mixer or sturdy wooden spoon until smooth and fluffy, about 1 minute. Add 1 ½ cups freshly grated sharp cheddar, the chopped roasted red peppers, 3 thinly sliced green onions, 1 tsp red pepper flakes, ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp kosher salt, and ¼ tsp black pepper. Mix until everything is evenly combined. Taste and adjust red pepper flakes or salt as needed.

  4. Chill the mixture Cover the bowl with plastic wrap and refrigerate the cheese mixture for at least 30 minutes (or up to 24 hours). Chilling firms it up significantly and makes it much easier to roll into neat balls without sticking to your hands.

  5. Crush the pecans Once the toasted pecans are fully cool, transfer them to a zip-top bag and crush with a rolling pin, or pulse briefly in a food processor, until you have a coarse, crumbly texture — not powder, you want visible chunky pieces. Spread the crushed pecans in a shallow bowl or on a plate.

  6. Roll the cheese truffles Using a small cookie scoop or a tablespoon, portion the chilled cheese mixture into roughly 1-inch balls (about 1 tablespoon each — you should get around 24). Roll each portion quickly between your palms to form a smooth ball, then drop it into the crushed pecans and roll to coat on all sides, pressing gently so the nuts adhere. Place finished truffles on a parchment-lined baking sheet or serving plate.

  7. Chill and serve Once all the truffles are rolled and coated, refrigerate uncovered for at least 30 minutes to set their shape and let the flavors meld. They can be made up to 2 days ahead and kept in an airtight container in the fridge. Serve chilled or at cool room temperature with crackers, sliced baguette, or crudités on the side.

Source: Swift Supper dev test data

Savory Spicy Cheese Truffles with Roasted Red Pepper & Pecan Crust | About Thyme