Cranberry Pecan Goat Cheese Balls: For the Coating: In a shallow bowl, mix together the remaining pecan pieces, the dried cranberries, and minced fresh parsley. Roll each of the mini cheese balls into coating mixture and transfer to an airtight container. Storing: Refrigerate the cheese balls until you’re ready to serve. These mini cheese balls can be made up to three days in advance when stored in an airtight container.
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