Cranberry Pecan Cheese Bites (Print Version)
# Ingredients:
→ Cheese Base
01 -
8 ounces of soft goat cheese
02 -
8 ounces of room-temperature cream cheese
→ Seasonings
03 -
A quarter cup of honey, split in half
04 -
One and a half teaspoons of cinnamon
05 -
A pinch of salt (1/8 teaspoon)
→ Coating
06 -
Three-quarters of a cup of dried cranberries, finely chopped
07 -
One-third of a cup plus 1 cup of chopped pecans (keep them separate!)
08 -
A quarter cup of freshly minced parsley
# Instructions:
01 -
Using a mixer, whip together the goat cheese, cream cheese, cinnamon, salt, and 2 tablespoons of honey until smooth and airy. Stir in one-third of a cup of pecans.
02 -
In a small mixing bowl, toss the parsley, cranberries, and the rest of the pecans.
03 -
Grab the cheese mixture and roll it into small balls about an inch wide. Cover each one in your cranberry-parsley mix.
04 -
Put the finished balls onto a non-stick surface and refrigerate them for 20 minutes or longer before you serve.
# Notes:
01 -
Keep these cold so they stay firm
02 -
You can freeze them, and they’ll last up to 3 months
03 -
Truffles can be made in sizes up to 2 inches