Chevre Pecan Balls Sallye Food

TOASTED PECAN AND HERBED CHEESE BALL BITES

Steps:

• Preheat oven to 350°F. Spread the nuts onto a cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become aromatic. Remove from oven and let cool. Coarsely chop ¼ cup of pecans; set aside. Finely chop the remaining 1¼ cups of pecans and mix with ¼ cup of chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic wrap.
• Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fines herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ¼ cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture.
• Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.

CHEDDAR PECAN CHEESE BALL

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and ranch dressing mix.
• Form into 1 large ball (or 2 small).
• Roll in chopped pecans to coat surface.
• Decorate the top with pecan halves.
• Refrigerate for at least 4 hours, if not overnight.
• Serve with an assortment of crackers.

CHEVRE-PECAN BALLS (SALLYE)

Steps:

• PREPARING THE COATING: Toast the pecans for 10 minutes in a preheated 300º oven. Remove from oven and set aside to cool*** Place fresh chives, parsley leaves, tarragon and mint leaves in food processor and pulse until finely minced.
• When pecans are cool, place in clean food processor and pulse until finely chopped.
• Transfer pecans, chives, parsley, mint and tarragon to a medium mixing bowl and stir with wooden spoon until well blended. Set bowl aside in a convenient place.
• PREPARING THE CHEESE: Place a large piece of parchment or waxed paper on a baking sheet.
• In another glass mixing bowl, blend the chèvre, chili powder and agave nectar together; add the salt and pepper and continue to blend with wooden spoon until smooth and creamy.
• Pinch off about 1/8 to 1/4 cup of cheese and roll between your palms until a nice even ball is formed. Place in pecan mixture and roll around until ball is covered. Gently press the pecan mixture into the cheese mixture and place balls on parchment paper.
• Continue making balls until you have used all the cheese and pecan mixture.
• Place baking sheet in fridge for an hour or so to give the cheese time to firm up again. Can be left in fridge overnight without harm.
• When ready to serve, place on nice decorative platter over a bed of romaine or other greenery.
• ***For a little extra bang, you can use pecans toasted to this recipe https://www.justapinch.com/search/recipes?k=drunken+nuts&m=grandedame&fc=0&fi=0&fm=0&fu=0&fo=0