Let Me Tell You About My Favorite Party Trick
So here's the deal: every New Year's Eve, like clockwork, somebody ends up asking me for that cheese ball recipe (not gonna lie, sometimes I'm secretly pleased because it's so easy and yet somehow makes me look fancy). It started off as a panic dish when I once forgot to grab real snacks for a party and raided what I called my cheese drawer (you know, the one with five half-used blocks and a bit of mystery). I cobbled together some goat cheese, cranberries left form Thanksgiving, and a handful of nuts—and, oh man, people talked about it more than my cousin's questionable karaoke. So now I just lean into it.
Why You'll Love This (Besides How Ridiculously Simple It Is)
I make this Cranberry Pecan Goat Cheese Ball when I'm short on time but still want to pretend I've got it together. My family talks about how "it's not the holidays without that cheese ball" (even though they all claim not to like goat cheese) and every year someone says, "Wait, does this have blue cheese?!" (It doesn't. At least, not unless I get distracted.) Kids love it, grown-ups devour it, and honestly, if you eat it straight from the fridge at midnight—you won't find any judgment here. Oh, and if you ever forget to let the cheese soften first, just call it a "rustic spread." Works every time.
Stuff You’ll Need (and What to Swap If You Don’t Have It)
- 10 oz (about 285g) goat cheese (chevre). Sometimes I'll use those logs from Trader Joe's or Aldi, but literally any plain kind works.
- 4 oz cream cheese (softened). Greek yogurt's a decent substitute in a pinch, though it's runnier.
- ¾ cup dried cranberries. My friend Carol uses chopped dried cherries when she can't find cranberries. Both are good.
- 1 cup chopped pecans. (Walnuts if pecans are gone. My grandmother swore by Diamond brand, but honestly I can't always tell.)
- 1-2 green onions, sliced thin. Or skip if onions make you cry (the cheese ball doesn't judge).
- ½ teaspoon garlic powder. Or a little fresh garlic, though it's bolder—like, bring-a-toothbrush kind of bold.
- 1 teaspoon honey or maple syrup. Honestly, syrup makes it taste like breakfast but in a good way.
- Optional: pinch of black pepper and a bit of orange zest—kinda extra, but festive.
How You Actually Throw It Together (No Chef Hat Required)
- In a big mixing bowl, throw in your goat cheese and cream cheese. Get in there with a spoon or, my preferred method, two clean hands—it's messy, but kinda fun. This is about the time I start snacking on the pecans.
- Add the garlic powder, honey, black pepper (if you want), and mash everything around till it's mostly smooth. It never looks perfectly smooth and that's fine. Rustic vibes, remember?
- Now, toss in about half your cranberries, half the green onions, and half the pecans. Fold ‘em in; don't worry if it's a little lumpy—that's where the flavor hides.
- On a plate, mix together the rest of the pecans, green onions, and cranberries (plus orange zest if you're feeling fancy). Plop your cheese mixture down and kinda roll/press it so the outside is beautifully covered. Sometimes I end up with bits on the counter; the dog loves that.
- Wrap the whole thing up tight in plastic wrap and let it chill in the fridge for at least an hour, overnight is even better. Actually, on second thought, two hours minimum makes it slice nicely.
A Few Notes (aka Things I Learned the Messy Way)
- If your cheese ball looks slightly squished or flat, it tastes exactly as good. Maybe better.
- I tried rolling it in just nuts once, and it was a bit meh—definitely keep some cranberries and onions on the outside for extra zing.
- The honey really helps tame the goat cheese tang. I forgot it once; never again.
Variations I've Tried—And Some That Flopped
- Chopped dried apricots instead of cranberries? Surprisingly solid. Raisins—not so much. They made it weirdly chewy. I'd skip them.
- Swap pecans for smoked almonds? OMG yes. This was a happy accident when I only had those from the bottom of a snack can.
- If you're feeling wild, add a handful of crispy bacon bits. Tried it once for my sister—now she requests the "millionaire's version."
Equipment You Kinda Need (Or Don’t)
A mixing bowl (obviously), a sturdy spoon or spatula, and a plate. Anything fancy like a stand mixer? Nah, but if your hands are cold—I totally used a potato masher once, don't judge. If all else fails, your hands work. I use this silicone spatula from OXO, but any old wooden spoon will do.
Storing the Cheese Ball (If There’s Any Left)
Pop it in an airtight container and it'll hang out happily in the fridge for three, maybe four days. Though honestly, in my house it never lasts more than a day! If you do make it ahead, I think it tastes even better by the second day—probably because the flavors have had time to get cozy. I wouldn't freeze it; the texture gets a bit odd, like weirdly sandy?
When and How I Serve It
I almost always plop this in the middle of a big plate with tons of crackers, apple slices, and—if I'm feeling extra—some rosemary sprigs because they look pretty. Sometimes I have my kids arrange the crackers in a circle (they call it the "goat cheese sun"). Or, if we're being grown-ups, it pairs brilliantly with a glass of bubbles (cheers!). Make it your own—no rules, except maybe don't forget the cheese knife. Serious Eats' cheese knife guide is pretty fun reading if you're into that sort of thing.
Lessons Learned—Stuff I Wish Someone Had Told Me
- I once tried to rush the chilling step and tried to slice a still-warm cheese ball. Bad idea; it oozed everywhere. Learn from my mess.
- Don't overmix the outer coating or it starts to look muddy. Just gently press it on; I call it "the Jackson Pollock method."
- You can definitely make it a day ahead, but slice it fresh or it'll look a bit tired—nobody likes a sad party cheese.
FAQ (Because People Really Ask Me These Things...)
- Q: Can I use a different cheese?
A: Sure! I've tried it with feta (a bit saltier but not bad); cream cheese on its own works in a pinch if you're goat-averse, but it's a little one note. - Q: What if I'm allergic to nuts?
A: Just leave them out—use crushed pretzels or sunflower seeds for the coating. Once I skipped the coating altogether and just rolled it in more dried fruit. Different, but people still ate it up. - Q: Can I make this ahead?
A: Yes! I think it tastes better the next day. Two days is still good, but the outside gets a bit soft after that. - Q: Will kids like it?
A: Actually, mine eat it but pick off the onions. It's fine—they'll eat the crackers regardless! - Q: Is this gluten-free?
A: Yep, just stick to gluten-free crackers or sliced veggies—it’s a crowd-pleaser for all sorts.
Anyway, that's my party secret. Got questions? Just shout—I probably forgot something, but hey, that's half the fun of this dish.
Ingredients
- 8 oz goat cheese, softened
- 4 oz cream cheese, softened
- ½ cup dried cranberries, chopped
- ½ cup pecans, finely chopped
- 2 tablespoon fresh parsley, finely chopped
- 1 tablespoon honey
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
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1In a medium bowl, combine goat cheese, cream cheese, honey, salt, and black pepper. Mix until smooth and well blended.
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2Stir in half of the chopped cranberries and half of the pecans. Add 1 tablespoon of parsley and mix until evenly distributed.
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3Scoop the cheese mixture onto a piece of plastic wrap and shape it into a ball. Wrap tightly and refrigerate for at least 30 minutes to firm up.
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4In a shallow dish, combine the remaining cranberries, pecans, and parsley. Unwrap the cheese ball and roll it in the cranberry pecan mixture to evenly coat the outside.
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5Place the cheese ball on a serving plate. Serve with crackers, sliced baguette, or fresh vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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