Cheesy olive truffles

Preparation time 30 minutes

Total time: 1 hour

Ingredients

75 ml (1/3 cup) of chopped pecans
75 ml (1/3 cup) chopped pistachios
To taste, pepper
2 ml (1/2 tsp.) honey
2 ml (1/2 tsp.) fresh, chopped thyme
90 g (3 oz) Compliments Cream Cheese
90 g (3 oz) of Chavroux Fresh Goat Cheese (100% goat cheese) and Compliments Cream Cheese
14 pitted black Kalamata olives

Mix the cheese, honey and thyme with a fork in a small bowl. Add pepper to taste. Refrigerate for 30 minutes.
Meanwhile mix chopped pistachios and pecans in a small bowl. Roast the nuts a few minutes in the oven (preheat oven to 180 °C (350 °F) until golden.
Take 5 ml (1 tsp.) of the cheese preparation in your hands. Make a small patty and put an olive in the centre.
Fold the cheese preparation over the olive so that it's completely hidden. Roll the truffle in the nut mix and press gently to make sure the nuts stick well on the cheese.
Repeat this process with the rest of the cheese preparation. Refrigerate the truffles for about 30 minutes to harden.