CRANBERRY PECAN GOAT CHEESE TRUFFLES

INGREDIENTS:

• 10 oz goat cheese
• 6 oz cream cheese
• 2 teaspoons cinnamon
• 3 tablespoons honey, plus extra for garnish
• 1 1/2 cups Fisher Nuts pecan chips, divided
• 1 cup diced dried cranberries
• 1/2 cup minced fresh parsley

DIRECTIONS:

1. 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.
2. Line your countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.
3. 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.)
4. 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.
5. To Serve: Drizzle truffles with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick (or pretzel stick)!

Recipe by Jessica

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