Baking up a storm & Dishing about Treats, Eats and Life!

Baking up a storm & Dishing about Treats, Eats and Life!

Cranberry Pecan Goat Cheese Ball

I hope everyone had a wonderful Christmas weekend!   We are slowly recovering and definitely splurged over the weekend eating and drinking Oh Plenty!   I think I woke up yesterday craving lettuce so I’m trying to take it easy this week.  LOL  I think my favorite food over the weekend was Ben’s smoked butte, my cookie platter, (Chocolate Crinkle Cookies, Gluten Free Peanut Butter Blossoms and Butterscotch Blondies) this cheese ball and Cherry’s Brunswick stew.  What did you dine on over the weekend?

The girls really enjoyed Hanukkah and Christmas!  Avery mastered the Hanukkah prayer and Kinsey was a great assistant.  They especially loved having hot chocolate during the snow and holidays.  My mom gave them a Hershey’s set for Christmas and they are already asking for a refill!

Today I’m sharing another cheese ball with y’all in case you need a good appetizer for any upcoming parties.    My friend, Brooke, and I were talking about how goat cheese and honey would be a good addition to the Pecan Cheese Dip I made a couple weeks ago, swapping out the cheddar for goat cheese.  Then on Friday someone posted cheese ball truffles on Facebook (similar to our idea) and of course I had to make one.  Luckily we were hosting Christmas Eve lunch at our house so it was the perfect occasion for it.  This cheese ball is delicious, easy to make and looks so pretty and festive on a platter.  Honestly the ball is huge (softball size) and would be good for a gathering of about 20 guests but if you are having a smaller crowd, you can half the recipe, make two smaller balls or serve it in a dish.  Don’t buy a cheese ball, make this one instead!  Also, serve it with thicker cracker –  like Triscuits.  Give it a go and let me know what you think!


Print Recipe
Cranberry Pecan Goat Cheese Ball
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium size bowl, mix together (by hand or with a mixer) cream cheese and goat cheese until smooth. Add honey and cinnamon and mix well until incorporated.
For a Ball:
  1. Place a piece of plastic wrap on the counter and scrape cheese mixture onto it. Take the plastic wrap and pull it over the cheese, shaping it into a ball with your hands and covering it completely. Wrap one more piece of plastic wrap around the ball and refrigerate for at least one hour. Before serving, add pecans, cranberries and parsley to a shallow bowl and roll the cheese ball in the nuts and fruit until the entire ball is covered evenly. Serve with crackers and enjoy!
For the Spread:
  1. Empty cheese mixture into a serving dish and spread evenly. (Mine is about 8 inches long, 4 inches wide and 1 inch tall) Mix pecans, cranberries and parsley in a small bowl then pour generously over the top and press into cheese. Serve with crackers and enjoy!
Recipe Notes

This cheese ball is about the size of a softball.  If that is too big for your gathering, you can half the recipe and make a smaller ball or serve it in a dish.  It's a very flexible recipe!

Drizzle a little honey over the top of the ball for a little extra sweetness!

*Start with a 1/4 cup of pecans and add more to your cheese ball if needed.  Also I buy the pecan chips sold by Fisher but if you can't find those, just make sure you chop up your pecans really well.  You don't want any chunky pieces.

Adapted from https://thenovicechefblog.com/2017/12/cranberry-pecan-goat-cheese-truffles/

 

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