Ingredients

The following ingredients have 24 Servings
  • 10 slices bacon (cooked and crumbled)
  • 8 oz goat cheese (at room temperature)
  • 8 oz cream cheese (at room temperature)
  • 2 Tbsp honey
  • 1/4 tsp dried chili flakes
  • 1/4 tsp kosher salt
  • 2/3 cup dried cranberries (I used Craisins)
  • 1/2 cup fresh parsley (lightly chopped)
  • 1/2 cup fresh chives (lightly chopped)
  • 1 cup roasted* pecans (lightly chopped)

Instruction

  • Add the goat cheese, cream cheese, honey, chili flakes, and salt to a large bowl and mix with an electric mixer until smooth and creamy. Cover and place in the freezer for 20 minutes to firm up.
  • Add the dried cranberries to a food processor, and pulse until they are finely chopped. Add the herbs and pulse 6-7 times or until they are finely chopped. Add the bacon and pecans and pulse until the mixture is finely chopped. Do not over-process. Place this mixture in a plate or wide shallow bowl.
  • Remove the cheese mixture from the freezer and use a small ice-cream scoop to make mini bite-size cheese balls.
  • Roll the cheese balls in the cranberry-pecan topping and, if necessary, gently press it onto the sides to ensure it sticks.
  • Serve immediately or cover and store in the refrigerator until you are ready to serve.