Description
This easy no-bake recipe makes creamy, tangy Goat Cheese Balls with four yummy topping variations – fresh dill, chives, pistachios and pomegranate seeds! With mini pretzel sticks acting as edible toothpicks, they’re a lovely appetizer for any special occasion.
Ingredients
Scale
- 4 oz. goat cheese
- 3 oz. cream cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry basil
- 1/4 cup crushed pistachios
- 1/4 cup fresh dill, chopped
- 1/3 cup fresh chives, chopped
- 1/3 cup pomegranate seeds
- 12–14 pretzel sticks
Instructions
- In a food processor add cream cheese, goat cheese, garlic powder and basil. Blend until combined.
- Place goat cheese mixture in refrigerator to cool for 20 minutes.
- Remove goat cheese mixture and roll into 1/2″ mini balls (you should be able to get around 12-14 balls out of the goat cheese mixture) When finished, place on parchment paper and put in the refrigerator for 20-30 minutes to harden.
- Remove the goat cheese balls from the refrigerator and roll them in the toppings (crushed pistachio, fresh dill, fresh chives, and pomegranate seeds) Place a pretzel stick through the center and serve.
- If you are not serving right away, store in the refrigerator.
- Optional: Serve with your favorite crackers.
Notes
- Makes 12-14 cheese balls.
- To Store: Refrigerate in an airtight container for up to 1 week with toppings or 2 weeks without.
- To Freeze: Don’t add toppings until after thawing. Wrap each cheese ball tightly in plastic wrap and freeze in a freezer-safe container. Unwrap and thaw in an airtight container in the fridge, leaving space between each ball. Defrost and enjoy within 2 months.
