Garden Canapés & Johnny-Jump-Up Chèvre Truffles

Create little nibblies to go with drinks as you start the evening off with conversation. Garden Canapés  Maybe some anecdotes on what the full moon means to you. We always have goat cheese on hand, and these chèvre “truffles” are elegant and very easy to make. Marinated lamb is also a delicious spring starter. Ours […]

Create little nibblies to go with drinks as you start the evening off with conversation.

Garden Canapés 

Maybe some anecdotes on what the full moon means to you. We always have goat cheese on hand, and these chèvre “truffles” are elegant and very easy to make. Marinated lamb is also a delicious spring starter. Ours is marinated in mint, olive oil and garlic, and then threaded on a skewer and grilled over an open flame.  

Johnny-Jump-Up Chèvre Truffles

Makes about 12 to 15 truffles

1 1/2 cup soft goat cheese

1 tsp freshly ground pepper

1/2 cup finely chopped fresh chive

1/2 tsp salt

Edible flowers 

In medium bowl, mix cheese, pepper, chives and salt together until well combined. With clean hands, form mixture into bite-size balls and set aside on platter.  

Roll the balls in any edible flowers you have. We used Johnny-jump-ups because they’re plentiful, but violets work well, too. I usually pick the flowers whole; before using, I nip the stems off with my fingers. For larger flowers, pull off the petals from the centre and lay them on a plate for rolling.

Use any remaining precious petals or flowers for garnish elsewhere.

If you don’t have any edible flowers, simply roll the cheese balls in more chopped fresh chives. 

Danielle French
Danielle French

About Danielle French

I founded South Pond Farms in 2008. The property is on the Oak Ridges Moraine in the traditional territory of the Anishinaabe Mississauga. South Pond started as a small food delivery business making fresh prepared meals from ingredients in my garden. Together with my family, we restored the barn, the iconic heritage silo and the land to become a destination for authentic culinary experiences, weddings, celebrations, workshops. Inspired from the farm, I also create a line of culinary products and gifts.

In 2021, I was ready to move away from the farm. As much as I loved the land and the country, it was time to let someone else bring their passion to what we had created. My new home is in Peterborough, Ontario where I’m taking some time to write, contemplate next steps, train my dogs, blog about recipes and interesting explorations and unpack!

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