Cranberry Pecan Goat Cheese Truffles
These festive red and green truffles come together quickly, giving you more time to spend with your guests!
Servings: 18 truffles
Ingredients
- 10 oz. goat cheese room temperature
- 6 oz. cream cheese room temperature
- 1 1/2 tsp. ground cinnamon
- 3 T. honey plus more for drizzling
- 1 1/2 c. chopped pecans divided
- 1 c. chopped dried cranberries
- 1/2 c. chopped fresh flat-leaf parsley
- Pretzel sticks or toothpicks for serving
Instructions
- In a large bowl, using an electric hand mixer beat goat cheese, cream cheese, cinnamon, and honey until light and fluffy. Fold in a 1/2 cup chopped pecans; set aside.
- Line a rimmed baking sheet with parchment paper. Toss together the remaining pecans, dried cranberries, and parsley in the center of the parchment paper.
- Using a cookie scoop, scoop out one ball of cheese filling and toss in pecan mixture. Continue until all truffles have been rolled in the coating.
- Refrigerate the truffles until ready to serve. (You can make the truffles up to three days in advance. Store in an airtight container in the refrigerator.)
- Just before serving, insert a pretzel stick or toothpick into the truffles and drizzle with honey, if desired. Serve with crackers or warm crostini.
Speak Your Mind