Little cheesy balls of loveliness. Quick to make and oh so pretty!
Sometimes goats cheese can be very overpowering, you either hate or love it. This is kind of an in-between recipe where you get the best of both worlds. Sweet, sour, salty, tangy and then that hint of cinnamon.
- • 190g x goats cheese (chèvre)
- • 100g x cream cheese (full fat)
- • 1 tsp x ground cinnamon
- • 2 Tbsp x honey, plus extra to drizzle later
- • 180g x crushed walnuts
- • 100g x dried cranberries, diced
- • 15g x parsley (leaves only and finely chopped)
- Pre-heat your oven to 180°C.
- Place the walnuts in a large sealable bag and with a rolling pin crush the walnuts until lightly crushed into small chips. Place on a lined baking try and bake for about 3-4 minutes until golden. Remove and allow to cool.
- Whilst the walnuts are toasting, you can start with the cheese mix. In you stand mixer, add the goats cheese, cream cheese, cinnamon and honey until light and fluffy. Add ½ cup pecan chips and fold in to combine.
- Line an area on your countertop with parchment paper. Mix the remaining walnut chips, dried cranberries and parsley together and place in the center of your paper.
- Using a TBSP measuring spoon, scoop out one cheese filling at a time.
- Toss in the walnut mixture and roll to cover the entire area and mould to a ball shape.
- Set on parchment paper and continue until you have done the whole cheese mix.
- Place in the fridge until serving time.
- Just before serving, drizzle with extra honey.
Tips : You can make this mix up to 3 days beforehand and store in an airtight container in the fridge.