Cranberry Pecan Goat Cheese Truffles

Welcome to Christmas Dinner 2018! This is the fifth year that I've made a full Christmas dinner to post, I love showcasing how a group of vegetarian recipes can come together to make a fulfilling and stunning vegetarian holiday dinner. For the 2018 collection, there are goat cheese or cranberries in a lot of recipes creating a theme that ties everything together. Certainly there are places that you can remove those ingredients or make some substitutions if you would like but I think it's nice to have something to tie everything together. Overall, this Christmas dinner took us about 3 hours. There was a little bit of downtime due to the pie needing to chill but this appetizer recipe was the easiest of all.

The first day of Christmas: 

Recipe from The Novice Chef.

-10 oz goat cheese
-6 oz nuefchatel cheese
-2 teaspoons cinnamon
-3 tablespoons honey
-1 1/2 cups pecans, chopped and divided
-1 cup diced dried cranberries
-1/2 cup minced fresh parsley

In a large bowl, beat the goat cheese, nuefchatel, cinnamon, and honey until light and fluffy. Add 1/2 cup of the chopped pecans and fold to combine. Set aside.

In a shallow bowl toss together the remaining pecans, dried cranberries, and parsley. Scoop 1-2 tablespoons of the cheese mixture out and roll into a ball. Roll the ball in the combination of pecans, dried cranberries, and parsley until the outside is coated entirely.

Refrigerate the cheeseball until you are ready to serve either alone or with crackers or crostini. These can be made up to three days ahead of time and stored in an airtight container.


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