Toasted Pecan Goat Cheese Balls Recipes

PECAN AND GOAT CHEESE BALLS

Pecan and Goat Cheese Balls image

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 d’oeuvres

Number Of Ingredients 7

Ingredients

1 cup pecans (1/4 pound)
1 tablespoon unsalted butter, melted
1/2 teaspoon sugar
1 (11-ounces) log soft goat cheese
1 teaspoon minced rosemary
1 teaspoon coriander seeds, crushed with side of a large knife, then chopped
About 50 to 60 large flat-leaf parsley leaves

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 AND HERBED CHEESE BALL BITES

Toasted Pecan and Herbed Cheese Ball Bites image

Provided by Fisher® Nuts

Yield 10 Servings

Number Of Ingredients 9

Ingredients

1½ cup Fisher® Pecan Halves, divided
½ cup chopped parsley, divided
8 ounces of firm cream cheese ( 1 package), room temperature
5.2 ounces "garlic and fines herbs" cheese (1 package)
4 ounces goat cheese (1 log), room temperature
½ teaspoon kosher salt
½ to 1 teaspoon hot sauce
¼ cup finely chopped scallions
¼ cup chopped pimentos, drained and patted dry

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.

QUICKIE GOAT CHEESE AND PECAN BITES

Quickie Goat Cheese and Pecan Bites image

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

Ingredients

1 lb. soft goat cheese
2 tsp. cracked black pepper
½ cup toasted Fisher® Chef's Naturals Pecan Halves, chopped
Zest from 2 lemons
3 tbsp. chopped flat-leaf parsley

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.

QUICKIE GOAT CHEESE AND PECAN BITES

Quickie Goat Cheese and Pecan Bites image

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 Fisher Nuts

Categories Nuts

Time 15m

Yield 24

Number Of Ingredients 5

Ingredients

1 lb soft fresh goat cheese
2 teaspoons cracked black pepper
1/2 cup toasted pecans, chopped
zest from 2 lemon
3 tablespoons chopped flat leaf parsley

Steps:

Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 teaspoons each and roll into balls.
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.

Nutrition Facts : Calories 67.1, Fat 5.6, SaturatedFat 2.9, Cholesterol 8.7, Sodium 70, Carbohydrate 0.6, Fiber 0.3, Sugar 0.3, Protein 3.8

HONEY PECAN & GOAT CHEESE SALAD

Honey Pecan & Goat Cheese Salad image

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

Ingredients

1/2 cup chopped pecans
2 teaspoons plus 1 tablespoon honey, divided
1/3 cup plus 3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 egg, beaten
3/4 cup seasoned bread crumbs
8 ounces fresh goat cheese
4 cups spring mix salad greens

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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