Cranberry Pecan Goat Cheese Truffles
I made this festive & STUNNING favorite for a Wine Down Wednesday a couple months ago where I paired it with a beautiful Italian Pinot Noir. It was an absolute hit! It tastes like Christmas and is PERFECT for the holiday party appetizer!
10oz goat cheese
6oz cream cheese
2 tsp cinnamon
3 Tbsp Bumbleberry Farms honey, plus extra for garnish
1 1/2 cups pecans, chopped & divided
1 cup diced dried cranberries
1/2 cup fresh parsley, minced
In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup chopped pecans, folding to combine. Scrape to bottom of bowl to form a ball of sorts inside the bowl, wrap with cling wrap and refrigerate for about 3 hours (or overnight) to allow to slightly harden again (this will allow making the balls easier).
Line your 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 the cranberry/pecan mixture. Continue until all truffles have been rolled in coating. Refrigerate cheeseballs until ready to serve.
When ready to serve, drizzle truffles with additional honey. Serve with pretzel sticks or pita crackers!