Recipe From: Laura
I made these for the sibling Christmas party. Super festive and yummmae. :)
I added half a pretzel stick in each lil' cheeseball and
served with crackers.
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
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. (these are on the sweeter side so you cant taste the goat cheese).
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 or half pretzel stick.
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