- 4 oz cranberry goat cheese
- 2 oz goat cheese
- 2 oz cream cheese
- 1 Tbsp dried cranberries chopped
- 1 Tbsp chives chopped
- 1 tsp fresh thyme chopped
- 1/2 tsp lemon juice
- salt and pepper
- 1 Tbsp pistachios chopped
- 3 Tbsp pistachios, for coating chopped
- 1 Tbsp cranberries chopped
- 1/2 tsp chives
In a food processor, combine cranberry goat cheese, cream cheese, goat cheese, lemon juice, zest, salt and pepper.
Transfer to bowl and add dried cranberries, chives, thyme, and pistachios. Reserve.
In a tray, combine the extra pistachios, cranberries and chives for the coating.
With a spoon or mini scoop, portion cheese mixture onto parchment paper, forming the little balls, and refrigerate for 20 minutes. Remove from refrigerator and roll-on coating, then serve.
Additional: To serve, you may add toothpicks, rosemary, crackers, etc. For serving.
Pair with other mini cheeseball recipes for a fun assortment of flavor.