Pecan and Herbed Cheese Ball Bites 

Pecan and Herbed Cheese Ball Bites 
  • Yield: 10 Servings
  • Prep Time: 35 Mins.
  • Cook Time: N/A
  • This is one of those fun, make-in-advance appetizers that can be whipped up with whatever herbs you have on hand. Lay out a platter of these and watch people go to town. Serve them over whatever toasted pecan mix is left over from rolling the balls, for dramatic effect. That way, even when the cheese balls are all devoured, people can still nibble on the pecans on the platter! This is an easy dish to make in advance and bring to an office party or get-together. You could also make one giant ball by lining a medium bowl with plastic, molding the cheese mix into a ball and closing the plastic tightly around it. Refrigerate until firm, then remove plastic and coat with nut mix!


  • 1½ cup Fisher® Pecan Halves, divided
  • ½ cup chopped parsley, divided
  • 8 ounces of firm cream cheese ( 1 package), room temperature 
  • 5.2 ounces "garlic and fine herbs" cheese (1 package)
  • 4 ounces goat cheese (1 log), room temperature 
  • ½ teaspoon kosher salt
  • ½ to 1 teaspoon hot sauce
  • ¼ cup finely chopped scallions 
  • ¼ cup chopped pimentos, drained and patted dry
  • For food safety, gently rub produce under cold running water.


  1. 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.  
  2. Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fine 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.
  3. Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.      

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