Recipe: Herbed Pecan Goat Cheese Balls

I love goat cheese. It’s rich, creamy, and has endless uses. We’ve been crumbling it over salad lately but I had wanted to try a fresher recipe, a more starring role for the goat cheese. What better way to do that than to whip it up with some herbs and spices and smear it on a cracker?

Herbed Pecan Goat Cheese Balls
1 cup pecan pieces
2 tbsp. chopped parsley (any fresh herb will do really; dill, chives, basil)
5 oz. goat cheese (local if you can)
1.5 tsp. paprika
1 tsp. fresh ground black pepper
1 tsp. salt


I love parsely. It’s fresh and peppery, the perfect compliment to goat cheese.


Get your goat cheese in a bowl and work it around a little so it warms up and softens. Next incorporate in your herbs, salt and pepper, and then mix in your paprika separately to make sure you’ve got enough.


Get a little assembly line going of goat cheese, pecans, and a plate.


Roll a small ball of cheese in your fingers, like an inch or so wide. Then roll in the pecans until it’s totally coated. Between balls you can dip your fingers in cold water to rinse them. This will also make the next cheese ball slightly sticky for the pecans.


When you’ve rolled and coated all of your cheese balls throw them in the fridge for at least 30 minutes to set. You could make them a few hours in advance, cover, and let them hang out in there for a while too.


When you’re ready serve them up with crackers, a baguette, or even some celery sticks.


A perfect snack for any age and any occasion!

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
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2 Responses to Recipe: Herbed Pecan Goat Cheese Balls

  1. Pingback: Thanksgiving Recipe Redux | Domestocrat

  2. Pingback: How To: Basil Chiffonade | Domestocrat

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