Another appetizer for the progressive dinner in the hood -- this was really good!! You could put a pretzel stick in each, but it was good with triscuits/wheat thins too!!
18 truffles
Ingredients
- 10 oz goat cheese
- 6 oz cream cheese
- 2 teaspoons cinnamon
- 3 tablespoons honey, plus extra for garnish
- 1 ½ cups Fisher Nuts pecan chips, divided
- 1 cup diced dried cranberries
- ½ cup minced fresh parsley
Instructions
- In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup pecan chips, folding to combine. Set aside.
- Line your 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 the cranberry/pecan mixture. Continue until all truffles have been rolled in coating. (If you have any questions, watch the video in this recipe card to see how I easily 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 in the refrigerator.
- To Serve: Drizzle truffles with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick (or pretzel stick)!
No comments:
Post a Comment