Ingredients: |
Ingredients: 6 ounces plain goat cheese, softened for an hour at room temperature
4 ounces cream cheese, softened for an hour at room temperature
¾ cup chopped pecans
1 tsp. extra virgin olive oil
1 tsp. honey
½ tsp. Sriracha
¼ tsp kosher salt
2 tbsp. currants*
2 tbsp. dried cranberries*
2 tbsp. golden raisins*
1 tbsp. finely chopped fresh rosemary
3 tbsp. finely chopped fresh parsley
|
Directions: |
Directions:Combine softened goat cheese and cream cheese in a medium-size bowl. Whisk together until smooth and creamy, then refrigerate for at least one hour, or place mixture in the freezer for 15-20 minutes. While cheese is chilling, preheat oven to 325˚F. Line a small sheet pan with parchment paper. Combine pecans, oil, honey, and Sriracha on the prepared pan. Bake for 3 minutes then remove the pan from oven and stir well. Return to oven and bake another 3-5 minutes or until pecans are golden brown. Remove from oven and sprinkle with kosher salt. Toss and set aside to cool.
Combine cooled pecans, dried fruit, chopped rosemary, and chopped parsley on a dinner plate. Set aside.
Scoop up 1 tablespoon-size portion of the chilled cheese mixture and roll into balls (the balls will be a bit sticky, but chilling helps to make it less sticky). Drop the ball onto the plate with the pecan coating and gently roll the cheese ball around in the mixture, patting it into the cheese, until it is fully coated.
Serve with crackers. You can also make this into a cheeseball. |
This recipe for Rosemary Pecan Goat Cheese Truffles is from