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    Home » Recipes » Appetizers

    Cranberry Pecan Mini Goat Cheese Balls

    Modified: Oct 15, 2020 · Published: Dec 9, 2018 by Sharon Rigsby · 6 Comments

    Jump to Recipe
    Cranberry pecan goat cheese balls on a white plate next to Christmas decorations.

    Cranberry Pecan Mini Goat Cheese Balls, with their festive holiday colors of red and green, are the perfect Christmas appetizer to serve to your family and friends or take to a holiday party.

    Cranberry Pecan Mini Goat Cheese Balls on a white plate.

    12 Days of Easy Christmas Recipes:

    On the ninth day of Christmas, instead of “nine-ladies-dancing,” I’m bringing you this oh so yummy recipe for Cranberry Pecan Mini Goat Cheese Balls as part of my special 12 Days of Easy Christmas Recipes!

    These little flavor-packed, bite-size jewels are full of creamy, tangy goat cheese sweetened with just a touch of honey and all of this deliciousness is covered with tart cranberries, buttery roasted pecans, fresh herbs and, wait for it, smoky, salty BACON!  I know!

    These mini-cheese balls are quick, they are easy, and they are impressive! What more could you ask for?

    Christmas Appetizer Ideas:

    This year, why not kick off a holiday meal or Christmas Eve party with festive Easy Frozen Cranberry Margaritas, a plate of these delicious Cranberry Pecan Mini Goat Cheese Balls, 3-Ingredient Cranberry Brie Bites, Christmas Tree Charcuterie Board, and to keep the red and green theme going, Spinach and Goat Cheese Tartlets. 

    Looking for a fun appetizer, just for kids check out this recipe, Chocolate Christmas Mice, by my sister Chula at the Pudge Factor Blog.

    How to make Cranberry Pecan Mini Goat Cheese Balls

    Add the goat cheese, cream cheese, honey, chili flakes, and salt to a large bowl and mix with an electric mixer until smooth and creamy. Cover and place in the freezer for 20 minutes to firm up.

    Making the goat cheese mixture for Cranberry Pecan Mini Goat Cheese Balls.

    Add the dried cranberries to a food processor, and pulse until they are finely chopped. Add the herbs and pulse 6-7 times or until they are finely chopped. Add the bacon and pecans and pulse until the mixture is finely chopped. Do not over-process. Place this mixture in a plate or wide shallow bowl.

    Finely chopped cranberry pecan mixture in a bowl to make Cranberry Pecan Mini Goat Cheese Balls.

    Remove the cheese mixture from the freezer and use a small ice-cream scoop to make mini bite-size cheese balls.

    Roll the cheese balls in the cranberry-pecan topping and, if necessary, gently press it onto the sides to ensure it sticks.

    Adding finely chopped cranberries and pecans to goat cheese balls for Cranberry Pecan Mini Goat Cheese Balls.

    Serve immediately, or cover and store in the refrigerator until you are ready to serve.

    A dozen Cranberry Pecan Mini-Goat Cheese Balls garnished with parsley and cranberries.

    Sharon’s Tips:

    • You can purchase roasted pecans at most grocery stores, or you can easily make your own. Simply place whole pecans on a cookie sheet and bake in a 350-degree oven for about 10 minutes. Let cool, then chop.
    • To make ahead, prepare the goat cheese mixture and store covered in the refrigerator until the day you will be serving them; then make the topping and coat them.
    • This recipe makes 24 mini cheese balls. If you don’t need that many, simply divide the recipe in half to make a dozen.

    If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.

     

    Thank you so much for visiting Grits and Pinecones!

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    Cranberry Pecan Mini Goat Cheese Balls on a white plate.

    Cranberry Pecan Mini Goat Cheese Balls

    Sharon Rigsby
    Cranberry Pecan Mini Goat Cheese Balls are full of creamy, tangy goat cheese sweetened with just a touch of honey and all of this deliciousness is covered with tart cranberries, buttery pecans, fresh herbs and, wait for it, smokey, salty BACON!  They are quick, they are easy, and they are impressive!
    4.55 from 11 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 25 minutes mins
    Total Time 45 minutes mins
    Course Appetizer
    Cuisine American
    Servings 24 Mini-Cheese Balls
    Calories 108 kcal

    Ingredients
      

    • 10 slices bacon cooked and crumbled
    • 8 oz goat cheese at room temperature
    • 8 oz cream cheese at room temperature
    • 2 tablespoon honey
    • ¼ teaspoon dried chili flakes
    • ¼ teaspoon kosher salt
    • ⅔ cup dried cranberries I used Craisins
    • ½ cup fresh parsley lightly chopped
    • ½ cup fresh chives lightly chopped
    • 1 cup roasted* pecans lightly chopped

    Instructions
     

    • Add the goat cheese, cream cheese, honey, chili flakes, and salt to a large bowl and mix with an electric mixer until smooth and creamy. Cover and place in the freezer for 20 minutes to firm up.
    • Add the dried cranberries to a food processor, and pulse until they are finely chopped. Add the herbs and pulse 6-7 times or until they are finely chopped. Add the bacon and pecans and pulse until the mixture is finely chopped. Do not over-process. Place this mixture in a plate or wide shallow bowl.
    • Remove the cheese mixture from the freezer and use a small ice-cream scoop to make mini bite-size cheese balls.
    • Roll the cheese balls in the cranberry-pecan topping and, if necessary, gently press it onto the sides to ensure it sticks.
    • Serve immediately or cover and store in the refrigerator until you are ready to serve.

    Notes

    Sharon's Tips:
    *You can purchase roasted pecans at most grocery stores, or you can easily make your own. Simply place whole pecans on a cookie sheet and bake in a 350-degree oven for about 10 minutes. Let cool, then chop.
    To make ahead, prepare the goat cheese mixture and store covered in the refrigerator until the day you will be serving them; then make the topping and coat them.
    This recipe makes 24 mini cheese balls. If you don't need that many, simply divide the recipe in half to make a dozen.

    Nutrition

    Calories: 108kcalCarbohydrates: 4gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 13mgPotassium: 58mgFiber: 2gSugar: 6gVitamin A: 750IUVitamin C: 9.9mgCalcium: 20mgIron: 0.4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      4.55 from 11 votes (11 ratings without comment)

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      Recipe Rating




    1. Sudie

      December 18, 2020 at 6:49 pm

      Do you serve them with crackers or just eat them?

      Reply
      • Sharon Rigsby

        December 18, 2020 at 10:17 pm

        I usually serve them by themselves, however, you could certainly serve them with crackers as well.
        I hope you enjoy them!
        All the best,
        Sharon

        Reply
    2. Marilyn Young

      December 28, 2018 at 8:00 pm

      There is an asterisk next to the roasted pecans, but I don’t see the corresponding explanation.

      Reply
      • Gritsandpinecones

        December 28, 2018 at 8:30 pm

        Hi Marlyn,
        So sorry about that! I just added text which includes simple instructions for roasting pecans. Thanks so much for letting me know!
        All my best,
        Sharon

        Reply
    3. Betty

      December 10, 2018 at 7:30 pm

      Your recipe doesn’t say how much cream cheese. Please respond!

      Reply
      • Gritsandpinecones

        December 10, 2018 at 7:51 pm

        Oh my gosh, I am so glad you caught that. I have corrected the recipe and added 8 oz of cream cheese. Thanks to much for bringing that to my attention. All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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