Create an elegant, no-bake appetizer perfect for entertaining. These mini goat cheese balls combine creamy goat cheese with sweet cranberries and crunchy pecans for a festive, simple bite.
Author:Cat
Prep Time:20 min
Cook Time:0 min
Total Time:20 min
Yield:About 18-20 balls 1x
Category:Appetizer
Method:No-Bake/Chilled
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces soft goat cheese, room temperature
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup dried cranberries, finely chopped
1/2 cup pecans, toasted and finely chopped
1/4 cup fresh parsley, finely chopped (for garnish)
Crackers or sliced baguette for serving
Instructions
In a medium bowl, combine the room-temperature goat cheese, heavy cream, cinnamon, and salt. Mix with a fork until the mixture is smooth and easily combined.
Spread the chopped cranberries and the chopped pecans onto separate shallow plates.
Using a small spoon or a melon baller, scoop out portions of the cheese mixture. Roll each portion between your palms to form small, uniform balls, about 1 inch in diameter.
Gently roll each cheese ball first in the chopped pecans until coated, then lightly roll in the chopped dried cranberries. You can also roll them in the parsley for a green accent, or keep them plain.
Place the finished goat cheese balls on a parchment-lined tray.
Chill the cheese balls in the refrigerator for at least 1 hour to firm up before serving. This step makes them easier to handle and keeps them stable.
When ready to serve, arrange the chilled goat cheese balls on a platter. Garnish with fresh parsley. Serve immediately with crackers or sliced baguette.
Notes
You can prepare these goat cheese balls up to 2 days in advance. Store them covered in the refrigerator.
For an extra layer of flavor, lightly toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping.
If you prefer a sweeter coating, use candied pecans instead of plain toasted pecans.