There is a lot of cooking that happens during the holidays, so much that in my house, dinner for Christmas Eve is just appetizers and finger foods. We clear the island and layout a spread of sweet and sour meatballs, charcuterie, warm ham delights, deviled eggs, an assortment of dips, and a festive holiday cheese ball. The cheese ball is simple and can be made a few days before serving. If you want a little sweetness to cut through the tang of the cream cheese and goat cheese, add a tablespoon of honey to the mixture. I prefer this recipe for its tang and beautiful seasonal colors –– making it a perfect centerpiece to our Christmas Eve finger food dinner. 

Cranberry-Pecan Cheese Ball
Serves 6 

Ingredients
8 ounces cream cheese, softened
4 ounces goat cheese, softened
1½ cups shredded sharp white cheddar cheese
¼ teaspoon garlic powder
⅓ cup dried cranberries, plus ½ cup for coating
⅓ cup toasted chopped pecans, plus ½ cup for coating
¼ cup green onions, thinly sliced
¼ cup fresh parsley, chopped

Directions 

1. In a stand mixer with the paddle attachment, mix cream cheese, goat cheese, cheddar, and garlic powder until combined. Stop the mixer and add ⅓ cup cranberries, ⅓ cup pecans, and green onions, then mix until combined evenly.
2. Place the cheese mixture in the center of plastic wrap and cover completely, using the wrap to form a tight ball shape. Place in the refrigerator for 30 minutes. 
3. Meanwhile, in a medium bowl, mix together the ½ cup pecans, ½ cup cranberries, and parsley; set aside.
4. Remove the cheese ball from the refrigerator and roll in the coating mixture to evenly coat. Cover back in plastic wrap and reform into a tight ball and chill in the refrigerator until ready to serve. 
5. Before serving, remove from the refrigerator and let soften for 30 minutes. Serve with crackers, pretzels, or crudités.

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