These upscale cranberry and pecan-studded cheese appetizers are always a crowd-pleaser and a snap to make.

Yield: Makes about 2 dozen.



  • ​4 pkgs (100 g each) soft goat cheese
  • ¼ cup liquid honey
  • 1 tbsp chopped fresh thyme
  • 2 tsp chopped fresh rosemary
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 cup chopped toasted pecans
  • ½ cup chopped dried cranberries
  • Crostini or crackers*


  1. ​Remove goat cheese from refrigerator and let stand at room temperature for 30 minutes.
  2. Combine cheese, honey, thyme, rosemary, salt and pepper in an electric mixer bowl. Mix with the paddle attachment on medium speed. Cover bowl with plastic wrap and refrigerate until slightly firm, about 30 – 45 minutes.
  3. Using a 1 tbsp scoop, shape cheese into 1 inch balls. Place balls on a parchment paper-lined tray. Refrigerate until firm, about 30 – 45 minutes.
  4. Combine pecans and cranberries in a small bowl. Gently toss cheese balls in pecan mixture until well coated. Serve with crostini or crackers. May be frozen for up to 1 month.
Nutritional analysis per serving:

89 calories, 6.8 g fat, 3.6 g protein, 4.4 g carbohydrate, 0.8 g fibre, 101 mg sodium

*Ingredient not included in nutritional analysis.