Courtesy of www.cranberries.org
10 oz. goat cheese
6 oz. cream cheese
2 teaspoons cinnamon
3 tablespoons honey, plus extra for garnish
1 1/2 cups finely chopped pecans, divided
1 cup sweetened dried cranberries, diced
1/2 cup minced fresh parsley
salt and pepper to taste
- In a large bowl, beat goat cheese, cream cheese, cinnamon, honey, salt, and pepper (if desired) until light and fluffy. Add 1/2 cup chopped pecans, folding to combine. Set aside.
- Toss together remaining chopped pecans, dried cranberries, and parsley in a medium bowl. Using a small (for bite-size) or large (for cheese ball size) cookie scoop, scoop balls of cheese filling and toss in pecan mixture, until all truffles have been rolled in coating.
- Refrigerate cheese balls up to 3 days ahead of serving.
- Drizzle with honey to garnish, serve with crackers, warm crostini or as a bite-sized appetizer.