We are entering the “silly” season of Christmas soon! Yes I know it’s only the 1st October today but I’ve already seen Christmas decorations being unpacked in the shops! (Honestly, 2020 has really been a crazy weird year!) Cranberries to me always reminds me of Christmas time and this is the perfect addition to any cheese platter or canapé.
However, I make these truffles outside Christmas season as well! Tonight I am making a plate to take with me for a cheese and wine evening with the girls.
It all sounds kind of fancy but these truffles are nothing more than cheese balls rolled in a coating of dried cranberries, nuts and parsley. You need a soft goats cheese and standard cream cheese like Philadelphia and your choice of nuts. I used a combination of Brazilian and Pistachios, whatever is available in your pantry.
Enjoy and Bon appetite!
- 250g x soft goats cheese
- 150g x cream cheese
- 1 tsp x cinnamon
- 3 Tbsp x honey (plus extra for garnish which is optional)
- 1 x cup nuts, divided and chopped finely (Brazilian, pecan, pistachio or any nut that you favour)
- 1 cup x dried cranberries, chopped
- ½ cup x fresh parsley, chopped finely
- In a large bowl, mix together the goats cheese, cream cheese, cinnamon and honey until light and fluffy.
- Add ½ of the chopped nuts, fold it in and set aside.
- In a smaller bowl, mix together the remaining chopped nuts, cranberries and parsley.
- Line a tray with parchment paper.
- Using a medium sized cookie scoop, make a round ball and toss in the nut mixture. Continue until all truffles have been rolled in coating.
- Refrigerate cheeseballs until ready to serve.
- You can make these up to three days before, just store them in an airtight container.
- To Serve: Drizzle with honey if using and serve with crackers or baguette.