These Goat Cheese Balls Rolled in Pistachio & Cranberry are bite-sized, no-cook appetizers made with creamy goat cheese, tart dried cranberries, and crunchy pistachios. A perfect make-ahead party snack or cheese board addition that’s elegant, festive, and full of flavor.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsMakes 20–24 cheese balls
For the Cheese Balls
10 oz goat cheese (chèvre), softened
4 oz cream cheese, softened (helps mellow and bind)
1 tbsp honey or maple syrup
½ tsp black pepper or a pinch of cayenne (optional)
Zest of 1 small orange (optional but recommended)
For the Coating
½ cup pistachios, finely chopped
½ cup dried cranberries, finely chopped
1 tbsp chopped parsley or chives (optional, for freshness and color)
Make the Cheese Mixture
1
In a medium bowl, mix goat cheese, cream cheese, honey, black pepper, and orange zest until smooth and well combined.
Chill for 15 minutes if the mixture is too soft to roll.
Form the Balls
Coat the Balls
3
Combine chopped pistachios, cranberries, and herbs on a plate.
Roll each cheese ball in the mixture, pressing gently to adhere.
Chill and Serve
4
Chill until ready to serve. Let sit at room temperature for 10 minutes before enjoying.
Serve with toothpicks, skewers, or on a platter with crackers or endive leaves.
Pairing Suggestions
5
Wine:
Cocktails:
Other Elegant Bites:
Shaved Pear & Gorgonzola Crostini
Zucchini Roll-Ups with Herbed Ricotta
Parmesan Truffle Popcorn Cones
Tips & Notes
6
Make-ahead: Balls can be made and coated up to 2 days ahead. Keep covered in fridge.
Serving style: Serve in mini muffin liners, on skewers, or piled artfully on a cheeseboard.
Flavor twist: Add a touch of cinnamon or crushed red pepper for sweet heat. You can also mix chopped cranberries/pistachios into the cheese.
Nut allergy? Swap pistachios for toasted pumpkin seeds or sunflower seeds.
Ingredients Makes 20–24 cheese balls
For the Cheese Balls
10 oz goat cheese (chèvre), softened
4 oz cream cheese, softened (helps mellow and bind)
1 tbsp honey or maple syrup
½ tsp black pepper or a pinch of cayenne (optional)
Zest of 1 small orange (optional but recommended)
For the Coating
½ cup pistachios, finely chopped
½ cup dried cranberries, finely chopped
1 tbsp chopped parsley or chives (optional, for freshness and color)
Directions Make the Cheese Mixture
1
In a medium bowl, mix goat cheese, cream cheese, honey, black pepper, and orange zest until smooth and well combined.
Chill for 15 minutes if the mixture is too soft to roll.
Form the Balls
Coat the Balls
3
Combine chopped pistachios, cranberries, and herbs on a plate.
Roll each cheese ball in the mixture, pressing gently to adhere.
Chill and Serve
4
Chill until ready to serve. Let sit at room temperature for 10 minutes before enjoying.
Serve with toothpicks, skewers, or on a platter with crackers or endive leaves.
Pairing Suggestions
5
Wine:
Cocktails:
Other Elegant Bites:
Shaved Pear & Gorgonzola Crostini
Zucchini Roll-Ups with Herbed Ricotta
Parmesan Truffle Popcorn Cones
Tips & Notes
6
Make-ahead: Balls can be made and coated up to 2 days ahead. Keep covered in fridge.
Serving style: Serve in mini muffin liners, on skewers, or piled artfully on a cheeseboard.
Flavor twist: Add a touch of cinnamon or crushed red pepper for sweet heat. You can also mix chopped cranberries/pistachios into the cheese.
Nut allergy? Swap pistachios for toasted pumpkin seeds or sunflower seeds.
Goat Cheese Balls Rolled in Pistachio & Cranberry
