Preparation Steps

• In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add ½ cup pecans, folding to combine.
• Line your countertop with parchment paper. Toss together the remaining pecans, dried cranberries and parsley in the center of the parchment paper.
• Using a large cookie scoop, scoop out one round of cheese filling and toss to coat in the cranberry/pecan mixture. Continue until all mini cheese balls have been rolled in coating.
• Refrigerate cheese balls until ready to serve. You can make these up to two days before, just make sure and store them in an airtight container in the refrigerator.
• To Serve: Drizzle truffles with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick (or pretzel stick)!