Goat cheese is my favorite soft cheese, and add it to almost anything I can including crab dips, salads, desserts, and I occasionally serve a tablespoon with honey and fresh berries. I especially love “fried” goat cheese on a bed of spinach with sliced pears, the cheese is so warm, creamy, and comforting.
I had fun making these Goat Cheese Truffles as an appetizer/snack served just before dinner with wheat crackers. It took less than ten minutes to make and is so aesthetically appealing. This simple hor d’oeuvre will liven up any dinner table and is a perfect transitional spring dish. It was my first time making them and I would recreate these again and again.
Goat Cheese Truffles
- 8 oz. plain goat cheese
- 4 oz. whipped cream cheese
- ¼ cup chopped pecans
- ¼ cup dried cranberries
- ¼ cup minced mint leaves
- 1/4 fresh dill
- In a medium bowl, mix the cheeses together until smooth and creamy with a spatula
- In a small bowl, mix the pecans, cranberries, dill and mint, add half of the ingredients into the cheese mixture.
- Scoop 1 tablespoon of the cheese mixture and make a ball (the ball will be sticky)
- Drop the ball into the bowl with the coating and gently roll the cheese ball around in the mixture until it is fully coated
- Place on a piece of wax paper and place in the refrigerator until ready to serve
Yields approximately 10 servings.
*This is an adapted recipe, originally found on Amy in the Kitchen. Note, I added dill to the original recipe.