Cranberry Pecan Goat Cheese Truffles
Cranberry Pecan Goat Cheese Truffles: these festive mini cheese balls only take 15 minutes and are loaded with creamy goat cheese, cranberries and crunchy pecans!Cranberry Pecan Goat Cheese Truffles. That’s right, truffles made of cheese.
These Cranberry Pecan Goat Cheese Truffles are made with a mixture of goat cheese and cream cheese. The cream cheese is just there as a filler cheese to save you money. You can’t taste it, the goat cheese is definitely still the main cheese flavor.
Then we add some honey, a little cinnamon and some pecans. Whip it together and then use a cookie scoop to easily create the truffle ball shape without making a mess. To finish them off, we roll them in more pecans, craisins and minced parsley.
And if you are feeling extra fancy, like me, you drizzle them with a little honey before serving. Feel free to play around with the recipe with what you have on hand or to include your favorite fruit and nuts. These cheese truffles would also be great with diced almonds, walnuts, dried cherries or apricots!
INGREDIENTS
10 oz goat cheese
6 oz cream cheese
2 teaspoons cinnamon
3 tablespoons honey, plus extra for garnish
1 1/2 cups Fisher Nuts pecan chips, divided
1 cup diced dried cranberries
1/2 cup minced fresh parsley
INSTRUCTIONS
In a large bowl, beat goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup pecan chips, folding to combine. Set aside.
Line countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.
Using a large cookie scoop, scoop out one round of cheese filling and toss in pecan mixture. Continue until all truffles have been rolled in coating. (Watch the video above to see how I do this.)
Refrigerate cheeseballs until ready to serve. You can make these up to three days before, just make sure and store them in an airtight container.
To Serve: Drizzle with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick!