8 ounces (226g) goat cheese, softened to room temperature
4 ounces (113g) cream cheese, softened to room temperature
2 tablespoons honey
1/4 teaspoon ground cinnamon
Pinch of salt
1/2 cup (60g) finely chopped pecans
1/4 cup (15g) finely chopped fresh parsley
1/3 cup (50g) finely chopped dried cranberries
Instructions
Mix Base: In a medium bowl, beat goat cheese and cream cheese together until smooth. Add honey, cinnamon, and salt. Mix until well combined and fluffy.
Chill Mixture: Cover bowl and refrigerate for 10 minutes to firm up slightly.
Prepare Coatings: Place pecans, parsley, and cranberries in separate small plates or shallow bowls.
Form Truffles: Scoop cheese mixture by tablespoonfuls. Roll each portion between palms to form smooth balls.
Coat Truffles: Roll each ball in desired coating, pressing gently so coating adheres.
Final Chill: Place finished truffles on parchment-lined baking sheet. Refrigerate for at least 15 minutes before serving.
Serve: Arrange on serving platter with toothpicks. Keep chilled until ready to serve.