TOASTED PECAN AND HERBED CHEESE BALL BITES
Provided by Fisher® Nuts
Yield 10 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spread the nuts onto a cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become aromatic. Remove from oven and let cool. Coarsely chop ¼ cup of pecans; set aside. Finely chop the remaining 1¼ cups of pecans and mix with ¼ cup of chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic wrap.
- Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fines herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ¼ cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture.
- Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.
GOAT CHEESE BALLS
This crispy, baked goat cheese balls recipe with cranberries, honey, and pecans is a festive appetizer for any gathering. And cooks quickly!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 1h
Number Of Ingredients 8
Steps:
- Line a baking sheet or plate that will fit in your freezer with parchment paper (and clear out some space in your freezer to hold it).
- Place the goat cheese and cranberries in a mixing bowl. With a sturdy spoon, break up the goat cheese and stir it together with the cranberries. Continue to stir and "smush" the cheese, until the cranberries are fairly evenly distributed (it doesn't need to be perfect or hold together at this point).
- Portion the goat cheese mixture and roll into 18 balls, distributing the cranberries evenly. (To get 18, I find it easiest to divide the mixture into 3 portions, divide each of those portions in half, then divide each half into 3). The balls will be about 1 1/4 inches or so each. Place them on the prepared baking sheet.
- Place the pecans in a food processor and pulse until they are finely ground (don't over blend and turn them into pecan butter). Alternatively, you can place them in a thick ziptop bag and crush them with a rolling pin (or wine bottle).
- Transfer the ground pecans to a shallow bowl and stir together with the panko, salt, and thyme.
- In a separate medium bowl, thoroughly beat the egg.
- Working one or two at a time, roll a goat cheese ball first in the egg mixture, then the panko mixture. Lightly pat to adhere the crumbs to all sides. I find it easiest to use one hand as the "wet hand" (this is the one you use for the eggs) and one as the "dry" hand (for adhering the crumbs). Place the ball back on the parchment paper. Repeat with the remaining balls.
- Freeze the balls for 30 minutes to harden. After 30 minutes, they are ready to bake, or you can transfer them to a ziptop bag for longer freezer storage.
- When you are ready to bake, place a rack in the center of your oven and preheat the oven to 470 degrees F. Line a baking sheet with parchment paper and arrange the goat cheese balls on top.
- Bake the goat cheese balls until the crumbs are lightly golden and crisp, about 7 to 10 minutes depending upon your oven. Keep an eye on them as they cook to ensure the coating doesn't burn. If your oven doesn't bake evenly and you notice the ones in the pack browning before the ones in the front, rotate your pan 180 degrees F.
- With a thin, flexible spatula (or by lifting up the sheet of parchment-be careful, they roll!) immediately transfer the balls to a serving plate (if you leave them on the sheet, they will melt).
- Let cool 1 to 2 minutes, then drizzle with honey. Enjoy immediately!
Nutrition Facts : ServingSize 1 (of 18), Calories 67 kcal, Carbohydrate 3 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 16 mg, Fiber 1 g, Sugar 2 g
PECAN AND GOAT CHEESE BALLS
Two holiday traditions-the nut bowl and the cheese plate-unite in these refined cheese balls. Lily-pad-like parsley leaves add a herbaceous note echoed in the surprising (and surprisingly good) combination of rosemary and coriander in the center of the cheese. These diminutive marbles coated with sweet buttered pecans are just the right size, making them neat to eat.
Provided by Shelley Wiseman
Yield Makes 50 to 60 hors doeuvres
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with rack in upper third.
- Toss pecans with butter, sugar, and 1/2 teaspoon salt, then toast in a 4-sided sheet pan until fragrant and a shade darker, 8 to 10 minutes. Transfer to a plate and cool completely.
- Pulse pecans in a food processor just until finely chopped, then transfer to a wide shallow bowl.
- Stir together goat cheese, rosemary, coriander, and 1/2 teaspoon pepper until combined well. Form teaspoons of cheese mixture into marbles between your palms, then roll in pecans to coat and roll between your palms again briefly. Transfer to a plate.
- Put a parsley leaf under each cheese marble and spear together with a wooden pick.
TOASTED PECAN GOAT CHEESE BALLS
My friend Patti invited me for lunch one day many years ago and served these warm treats over a beautiful salad with fresh pear slices!!! It was divine!
Provided by heidi tittle @heidithequilter
Categories Cheese Appetizers
Number Of Ingredients 5
Steps:
- Roll goat cheese into 1-inch balls and set aside
- Toast your pecans in a frying pan on med-low heat with 1 tsp of butter and the cinnamon and nutmeg for a few minutes stirring frequently to avoid scorching your pecans
- Let pecan mixture cool
- Roll your goat cheese balls in the pecans to cover/coat completely
- Put each covered goat cheese ball in a mini muffin tray and bake at 375 degrees for 10-15 minutes.
- Serve the warmed goat cheese balls over a fresh bed of greens with thinly sliced pears or peaches if desired. A vinegrette dressing of your choice works well with this salad! This also makes a wonderful appetizer served with apricot or peach preserves and bread at your wine tasting party!
QUICKIE GOAT CHEESE AND PECAN BITES
These are make-ahead and filled with flavor. Get these done, refrigerate and just pull them out a little before serving. That's my idea of a great thing to have on hand for any time, however big or small. Rolling the goat cheese in pecans, lemons and parsley also gives the tangy goat cheese the perfect companion: crunchy, toasty pecans. The freshness of the parsley and lemon zest serves as the perfect bridge for these ingredients. These are also naturally gluten-free which can nicely round out any hors d'oeuvre platter you are planning for any occasion. These are balls of goat cheese that are rolled in crushed pecans mixed with a little lemon zest and chopped parsley. The platter can be mixed (some rolled with lemon zest and pecans and some rolled with parsley) to provide two type of colors and flavor, both simple and both centered on pecans. They can be made ahead or quickly...
Provided by Food Network
Categories appetizer
Time 15m
Yield 24 Servings
Number Of Ingredients 5
Steps:
- 1.Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 tsp. each and roll into balls. 2.Combine the pecans, lemon zest and parsley in a medium bowl until well blended. Roll the goat cheese balls in the pecan mixture. Arrange on a serving platter. Refrigerate until ready to serve. Take them out 15 minutes before serving so they soften a little and drizzle with a little olive oil, if desired.
HONEY PECAN & GOAT CHEESE SALAD
I once made this salad for my wife and son-who loves goat cheese-while our homemade pizza was baking. One of my dreams is to own a herd of goats and make cheese, but when I talk about it with my wife, the result is major eye rolls! -Greg Fontenot The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool. , For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside., Place flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs. , Heat remaining oil in a large skillet over medium-hight heat. Fry cheese 1-2 minutes on each side or until golden brown. Drain on paper towels., Divide salad greens among four plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.
Nutrition Facts : Calories 570 calories, Fat 47g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 763mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 3g fiber), Protein 11g protein.
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