Cranberry Pecan Goat Cheese Balls
Ingredients:
Goat cheese: used a regular (unflavoured) goat cheese log for this recipe.
Dried cranberries: You can use any type of dried cranberry for this, looking for an unsweetened variety if you can find it.
Pecans: used raw, unsalted pecan halves for this. As goat cheese is salty enough, I recommend steering away from salted varieties. If preferred, you could also try this with walnuts or pistachios.
Fresh thyme: Thyme is my FAVOURITE herb to pair with goat cheese – it’s a festive winter herb that has SO much flavor. Plus, the green adds to the festive colors of this appetizer!
Honey: A drizzle of honey is added before serving. While optional, honey pairs so well with goat cheese and really rounds out the flavors. 🙂
Instructions:
You’ll want to start this recipe by chopping the pecans into very small pieces.
Then, chop up your dried cranberries into small pieces as well.
Next, remove thyme leaves from their woody stems. I like to do this by holding the top end of the stem in one hand, then gliding my other hand down the stem so that the leaves come off in one fell swoop!
Place the chopped pecans, dried cranberries, and thyme leaves on a baking sheet (or plate/bowl). Toss together to combine and distribute the ingredients.
Next, you’ll want to scoop the goat cheese into your hands. You can use a regular spoon OR a cookie scoop (if you have one). Aim for the balls to be about 2 teaspoons in side.
Roll the goat cheese into balls using your hands.
Then, roll the goat cheese ball into the pecan-cranberry mixture, pressing the ingredients into the cheese until they stick.
When done, place each ball on a lined baking sheet. Repeat until each of the balls are coated, then pop the balls in the fridge for at least 30 minutes to let them firm up a bit.