Cranberry Pecan Goat Cheese Balls

Did you know that making appetizers like these gorgeous cranberry pecan goat cheese balls could be so easy? Creamy, tangy goat cheese gets rolled in toasted pecans, sweet dried cranberries and fresh parsley, and the result looks like you fussed for hours. They're my go-to holiday appetizer from Thanksgiving right through New Year's!

Part of what makes party planning so much fun is actually preparing food for your party. And the most fun part about making the food is snacking on it the entire time you're cooking. Yum! It's my favorite part of party planning. 😉

These super easy cheese balls are a great addition to any party. The hands-on work only takes about 15 minutes, and most of the rest is just waiting for the pecans to toast and cool. Think of this as a bite-size version of a classic pecan cranberry cheese ball. Everyone gets their own little ball, so there's no hacking away at one big cheese ball with a butter knife!

Key Ingredients & Substitutions

• Goat cheese. A plain log of soft goat cheese (chèvre) is what you want here. Keep it in the fridge until you're ready to shape the balls, since cold goat cheese is much easier to roll. If goat cheese isn't your thing, softened cream cheese works too. It's milder and a little softer, so chill the shaped balls before coating them.
• Pecans. Toasting the pecans brings out their nutty flavor, so don't skip that step. Plain chopped pecans work great and save you some chopping. Walnuts are the easiest swap.
• Dried cranberries. These add a sweet-tart pop of red that makes the balls look so festive. Any brand of sweetened dried cranberries is fine. Give them a rough chop so they stick to the cheese better. Dried cherries are a yummy alternative.
• Fresh parsley. A little chopped parsley adds fresh green color and a mild, clean flavor. Fresh chives or a bit of fresh thyme work well too. Skip dried herbs here, since they don't give you that bright green look.

Helpful Tips

Keep the goat cheese cold. Warm goat cheese gets sticky and smears all over your hands. Shape the balls straight out of the fridge, and if the cheese starts to soften, pop it back in the fridge for 10 minutes before you keep going.

Use dental floss to slice a log. If you'd rather make one coated log and slice it, regular kitchen knives can "squish" the log into awkward shapes. Use unflavored dental floss to slice it into uniform rounds instead. I know it sounds weird - but it works! Just be sure to use non-mint floss. Trust me on that one.

Let the pecans cool completely. Warm pecans will melt the outside of the goat cheese and turn the coating mushy. Spread them out on a plate after toasting and give them about 10 minutes before you chop them.

Press the coating on gently. Roll each ball in the pecan and cranberry mixture, then use your fingers to press the topping into any bare spots. A gentle press is all you need to get a nice even coating that stays put.

Use it as a base recipe. This is a great base recipe that you can tweak with your own favorite toppings. Once you've made it once, you'll find yourself mixing up new combinations for every party.

Variations

• Swap the nuts. Try toasted walnuts, almonds, cashews, peanuts, pine nuts or pistachios instead of pecans. Pistachios and cranberries are especially pretty for Christmas.
• Go nut-free. Leave out the nuts completely and roll the balls in your favorite fresh herbs, edible flowers or other chopped dried fruits, such as apricots or figs.
• Make one big cheese ball. Shape all of the goat cheese into one ball and roll it in the coating for a classic pecan cranberry cheese ball. Set it in the middle of a cracker platter with a spreader.
• Add a drizzle of honey. A light drizzle of honey over the finished balls makes them a little sweeter and extra pretty. Hot honey is fun if you like a kick!
• Try a savory version. For something heartier, check out these Mini Bacon Ranch Cheese Balls, made with a similar shape-and-roll method.

Serving Ideas

You can serve these on their own with an assortment of your favorite crackers, crostini or apple and pear slices, plus some vegetable crudités. Each cranberry pecan goat cheese ball is just the right size to smear onto a cracker in one go.

They also look amazing on a holiday cheese board. Arrange them on a bamboo serving board with sliced salami, grapes, a bowl of Seasoned Mixed Nuts and some Strawberry Caprese Skewers, and you've got a party spread with almost no work. A pitcher of this festive Christmas Mocktail goes perfectly alongside.

Another favorite of mine is to slice or crumble them over a mixed green salad. The goat cheese, pecans and cranberries are already a classic salad combination, so all you need is a simple balsamic vinaigrette. They're a lovely starter for Thanksgiving dinner alongside these Thanksgiving Side Dishes.

Make-Ahead & Storing

These are a perfect make-ahead appetizer for busy holiday hosting. You can shape the plain goat cheese balls up to 2 days ahead and keep them covered in the refrigerator. Roll them in the coating the morning of your party, or up to a few hours before guests arrive, so the parsley stays fresh and green.

Store leftover coated cheese balls in an airtight container in the refrigerator for up to 3 days. The pecans soften a little over time, but they still taste delicious. Take them out 5 to 10 minutes before serving so the goat cheese is soft enough to spread.

I don't recommend freezing the finished balls, because the parsley wilts and the nuts get soggy when they thaw. If you want to get a head start, you can freeze the plain goat cheese for up to 2 months. Thaw it overnight in the fridge, then shape and coat as usual.

More Easy Appetizers

If you love this recipe, be sure to check out these other delicious ideas:

• Cream Cheese Sausage Balls
• Bacon Wrapped Shrimp
• Stuffed Mini Sweet Peppers with Cheese and Bacon
• My Favorite Appetizer Recipes!

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