Total Time: 15 minutes
Ingredients:
- 10 ouncesgoat cheese
- 6 ouncescream cheese
- 2 teaspoons cinnamon
- three tablespoons honey, plus extra for garnish
- 1 1/2 cups Fisher Nuts pecan chips, divided
- 1 cup diced dried cranberries
- 1/2 cup minced sparkling parsley
Directions:
- In a huge bowl, beat goat cheese, cream cheese, cinnamon and honey till light and fluffy. Add half of cup pecan chips, folding to combine. Set apart.
- Line countertop with parchment paper. Toss together closing pecan chips, dried cranberries and parsley inside the middle of the parchment paper.
- Using a huge cookie scoop, scoop out one round of cheese filling and toss in pecan mixture. Continue until all truffles were rolled in coating. (Watch the video above to peer how I do that.)
- Refrigerate cheeseballs till prepared to serve. You can make these up to a few days earlier than, simply ensure and shop them in an hermetic container.
- To Serve: Drizzle with honey, if preferred. Serve with crackers, heat crostini or as is with a toothpick!
