Cranberry Pecan Mini Goat Cheese Balls
Cranberry Pecan Mini Goat Cheese Balls are full of creamy, tangy goat cheese sweetened with just a touch of honey and all of this deliciousness is covered with tart cranberries, buttery pecans, fresh herbs and, wait for it, smokey, salty BACON! They are quick, they are easy, and they are impressive!
- Prep time
- 25 min
- Cook time
- 31 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 10 slice bacon (cooked and crumbled)
- 8 oz goat cheese (at room temperature)
- 8 oz cream cheese (at room temperature)
- 2 tbsp honey
- 1/4 tsp dried chili flakes
- 1/4 tsp kosher salt
- 2/3 cup dried cranberries (I used Craisins)
- 1/2 cup fresh parsley (lightly chopped)
- 1/2 cup fresh chives (lightly chopped)
- 1 cup roasted* pecans (lightly chopped)
Instructions
- 1
Add the goat cheese, cream cheese, honey, chili flakes, and salt to a large bowl and mix with an electric mixer until smooth and creamy. Cover and place in the freezer for 20 minutes to firm up.
- 2
Add the dried cranberries to a food processor, and pulse until they are finely chopped. Add the herbs and pulse 6-7 times or until they are finely chopped. Add the bacon and pecans and pulse until the mixture is finely chopped. Do not over-process. Place this mixture in a plate or wide shallow bowl.
- 3
Remove the cheese mixture from the freezer and use a small ice-cream scoop to make mini bite-size cheese balls.
- 4
Roll the cheese balls in the cranberry-pecan topping and, if necessary, gently press it onto the sides to ensure it sticks.
- 5
Serve immediately or cover and store in the refrigerator until you are ready to serve.