Description
Sweet, savory, and delightfully creamy, these Cranberry Pecan Goat Cheese Balls are the ultimate crowd-pleasing appetizer. Rolled in toasted pecans, dried cranberries, and fresh thyme, then finished with a drizzle of honey, they’re perfect for holiday gatherings, parties, or elegant snacking.
Ingredients
- For the goat cheese balls:
- 10 oz goat cheese (logs are easier to crumble)
- 2/3 cup dried cranberries (sweetened for balance)
- 3/4 cup pecan halves (toasted for improved flavor)
- 2 tbsp fresh thyme leaves (finely chopped for even distribution)
- For serving and garnish:
- Crackers or toasted baguette (for scooping)
- Honey (local and raw preferred for best taste)
Instructions
1. Line a small to medium-sized baking sheet or a large plate with parchment paper to prevent sticking.
2. Chop the pecan halves and dried cranberries into small pieces. Remove thyme leaves from stems and chop finely.
3. Place the chopped pecans, cranberries, and thyme onto a plate or bowl. Toss together to combine for the coating mixture.
4. Using a spoon or small scoop, form goat cheese into balls about 2 teaspoons in size. Roll until smooth and round. You should get about 15 balls.
5. Roll each goat cheese ball in the pecan-cranberry-thyme mixture, pressing gently so the coating sticks. Place on the parchment-lined sheet.
6. Refrigerate the coated cheese balls for at least 30 minutes to firm up. Chill longer if time allows for better handling.
7. Before serving, drizzle the cheese balls with honey and arrange on a platter with crackers or toasted baguette slices. Serve chilled.
Notes
These cheese balls can be made a day in advance—just keep them refrigerated until serving time.
Try mixing in a touch of orange zest to the coating mixture for a fresh twist.
Use herbed goat cheese for added flavor dimension.
Nutrition
- Serving Size: 1 cheese ball
- Calories: 125
- Sugar: 5g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg