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Cranberry goat cheese truffles rolled in pistachios and chives on a white plate

Cranberry Goat Cheese Truffles: 45-Minute Holiday Appetizer

A no-cook holiday bite: tangy goat cheese mixed with sweet-tart cranberries and honey, rolled in pistachios and chives. These truffles take 45 minutes start to finish and can be made a day or two ahead.
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Prep Time 35 minutes
Chilling 10 minutes
Total Time 45 minutes
Servings: 16 truffles
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 oz goat cheese fresh chevre log, softened
  • 1/4 cup dried cranberries finely chopped
  • 1/3 cup roasted shelled pistachios finely chopped
  • 2 tbsp fresh chives finely minced
  • 1 tbsp honey
  • 1 tsp orange zest finely grated
  • 1/4 tsp freshly ground black pepper
  • 1 pinch kosher salt only if the pistachios are unsalted

Method
 

  1. Let the goat cheese sit at room temperature for 20 minutes, until soft. Line a small tray or plate with parchment paper.
  2. Finely chop the cranberries, pistachios and chives; set aside 1 tablespoon of the cranberries for the coating.
  3. In a bowl, mix the softened goat cheese, honey, orange zest, black pepper and a pinch of salt until smooth. Fold in the chopped cranberries.
  4. Roll the mixture into 16 balls, about 1 heaped tablespoon each, and set them on the lined tray.
  5. Combine the chopped pistachios, chives and reserved cranberries on a plate. Roll each ball in the coating and press gently so it sticks.
  6. Chill for 10 minutes to firm up, then serve at room temperature. Store leftovers covered in the fridge for up to 3 days and bring to room temperature 15 minutes before serving.