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!
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.
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-label]