Goat Cheese Truffles
Looking for an easy, slightly savory, slightly sweet appetizer as the holidays approach? Twin Cities food blogger greens & chocolate created these dreamy, delicious truffles. They’re perfect for weekend snacking, holiday meals and making a great impression on all the eaters in your house.
These Goat Cheese Truffles are as easy and festive as they come! The truffles are a combination of goat cheese, cream cheese, honey, milk and pecans, whipped together until they’re light, fluffy and irresistible. Then the truffles are rolled in a mixture of fresh rosemary, more chopped pecans and dried cranberries, which looks gorgeous and tastes great. The combination of earthy rosemary, sweet cranberries and tangy goat cheese is unexpected, complex and deeply satisfying.
Another thing I love about this appetizer, aside from its good looks and taste, is that it can be prepared in advance. You can make the filling a day or two ahead of time, and you can roll the truffles into balls in advance, too.
I served these Goat Cheese Truffles on crackers. Serving them with a toothpick or on buttered and toasted crostini would also work beautifully. There’s only one worry with these truffles: They’re so good, your main meal might feel like an afterthought!
Preparation time: 20 minutes
10 ounces goat cheese
8 ounces cream cheese, at room temperature
2 tablespoons honey
1 to 2 tablespoons milk
3 tablespoons finely chopped rosemary
½ cup chopped pecans
¼ cup dried cranberries
- In a bowl with an electric mixer, beat together the goat cheese, cream cheese, honey and milk.
- Add ¼ cup of the chopped pecans, and mix well to combine.
- Roll the mixture into balls, each one approximately 2 tablespoons in size.
- In a shallow bowl, add the rosemary, the remaining ¼ cup chopped pecans and the cranberries.
- Roll each truffle in the mixture.
- Serve on a cracker or crostini, or with a toothpick.