Cranberry Pecan Goat Cheese Truffles

Adapted by Michelle McGrath PR from The Novice Chef
8 2” truffles to serve as small cheese balls, or 24 bite size truffles
Cranberry Pecan Goat Cheese Truffles


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 size appetizer.