Ingredients:

  • 8 oz Neufchatel cheese, softened
  • 4 oz goat cheese (chevre)
  • 1 tbsp honey
  • 1 tsp fresh orange zest
  • 1/4 tsp sea salt
  • 1/2 cup dried cranberries, finely chopped
  • 2 tbsp fresh chives, minced
  • 1/4 tsp cracked black pepper
  • 1 cup walnuts, finely crushed
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place the crushed walnuts in a dry skillet over medium heat. Stir constantly for 3–5 minutes until they smell nutty and appear mahogany-colored. Remove from heat immediately.
  2. In a large glass mixing bowl, fold the Neufchatel cheese, goat cheese, honey, orange zest, and sea salt together using a silicone spatula until the mixture is velvet-smooth and uniform.
  3. Gently fold the finely chopped dried cranberries, minced chives, and cracked black pepper into the cheese base until just combined.
  4. Using a small 1-tablespoon cookie scoop, portion the mixture into mounds on a parchment-lined baking sheet. Chill in the refrigerator for 20 minutes.
  5. Combine the toasted walnuts and fresh parsley in a shallow bowl. Roll each chilled cheese portion between your palms to form a ball, then roll through the nut mixture, pressing firmly to adhere.