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5
from
3
votes
Apricot Pecan and Honey Goat Cheese Ball
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings:
8
servings
Calories:
126
kcal
Author:
Anne Danahy, RD
Ingredients
½
cup
chopped dried apricots
½
cup
toasted pecan halves
1 - 5
ounce
log of plain goat cheese
room temperature
1
tablespoon
honey
pinch
of kosher salt
Instructions
Place the dried apricots and pecan halves in the bowl of a food processor, and pulse until they are finely chopped.
Mix ½ of the chopped apricot/pecan mixture into the softened goat cheese.
Add honey, and salt, and mix well. Set the other half of the chopped fruit and nuts aside.
Pat the goat cheese and fruit/nuts into a ball, and refrigerate for at least 2 hours or overnight until firm.
Transfer the goat cheese to a sheet of parchment paper, and gently roll it into a ball.
Coat the cheese ball with the remaining chopped apricot/nut mixture.
Refrigerate until ready to serve.
Notes
Allow the cheese ball to soften at room temperature before serving.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
10
mg
|
Sodium:
79
mg
|
Potassium:
127
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
516
IU
|
Vitamin C:
1
mg
|
Calcium:
39
mg
|
Iron:
1
mg