Cranberry Pecan Goat Cheese Truffles #vegan #vegetarian #soup #breakfast #lunch
Wednesday, 6 November 2019
Is it accurate to say that you are feeling extravagant yet?? I realize I am as were the entirety of my visitors while we were stuffing our countenances at my Christmas party a weekend ago!
I need to give you access on somewhat mystery however, cheddar truffles is only an extravagant name for small scale cheddar balls.
Additionally, while they look extravagant, these lone take 15 minutes all the way. 10 minutes in the event that you are a too quick ninja style chopper.
Cranberry Pecan Goat Cheese Truffles: these bubbly little cheddar balls just take 15 minutes and are stacked with velvety goat cheddar, cranberries and crunchy walnuts!
- 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
INSTRUCTIONS
- 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.
- 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!
Read more our recipe Roast Stuffed Pumpkin #vegan #vegetarian #soup #breakfast #lunch