Bacon Braunsweiger Pistachio Truffles
A savory take on a truffle that makes an easy and elegant appetizer.
Ingredients
| 1 (8 oz) package | Jones Dairy Farm Braunshweiger, room temperature |
| 1/4 cup | Chopped Pistachio Kernels |
| 6 oz | Cream Cheese, softened |
| 1 teaspoon | Dijon Mustard |
| 8 slices | Bacon, cooked crisp and chopped finely |
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Directions
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Combine the Braunshweiger and pistachios in a small food processor and pulse until combined.
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In a separate small bowl, whip the softened cream cheese and mustard together until smooth.
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Roll the Braunshweiger into 12 small balls. Then take each ball and form about a 1/4 inch thick layer of cream cheese with your fingers. Once you have done all of them, chill for about 30 minutes.
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Roll each ball in the finely chopped bacon and place on a serving dish. Serve cold, or at room temperature.
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