Wow. Those are the words that I have for these mini cheese balls topped with chopped pecans and cranberries. Eat one, and you will want another. And perhaps …. another! This tapa is perfect. It can be made ahead of time, and served small (bite-sized!) or as a two-biter. It can also be served with crackers.
Trust me, I couldn’t stop eating them!
Ingredients for about 25 cheese balls:
1 large log of goat cheese (about 11oz)
1/2 cup pecans
1/2 cup of cranberries
In a food processor, add the pecans and the cranberries. Blend them up, but be careful, you don’t want them to look like crumbs. Transfer onto a plate.
Shape the goat cheese into bite-sized balls and roll each ball into the pecan-cranberry mixture. Transfer the balls into the refrigerator to harden and take them out after about 30 minutes before serving.