Tart Cherry & Walnut Goat Cheese Truffles


Total Time: 30 Minutes
Prep: 30 Minutes
Cook: N/A
Yield: 18-20 truffles
Level: Beginner


  • 10 ounces goat cheese, softened
  • 2 tablespoons honey
  • 4 tablespoons fresh thyme leaves (or fresh herbs of choice), divided
  • Heaping ½ cup walnuts (or nut of choice), finely chopped
  • Heaping ½ cup dried Montmorency tart cherries, finely chopped
  • Kosher salt & ground black pepper, to season


  1. Prep: Line a small baking sheet with parchment paper. Set aside.
  2. Mix the goat cheese: To a medium mixing bowl, add the goat cheese, honey, 2 tablespoons of the fresh thyme leaves, ½ teaspoon kosher salt & ground black pepper to taste. Using a hand mixer (or a wooden spoon & some good ol’ elbow grease), mix until smooth & evenly combined.
  3. Make the goat cheese balls: Scoop the goat cheese mixture into tablespoon-sized portions. Set on the prepared baking sheet. The goat cheese will be very soft at this point, which is totally fine! You should yield 16-20 goat cheese balls.
  4. Chill: Set the goat cheese balls in the freezer to chill for 15-20 minutes, until firm enough to easily handle.
  5. Form & coat the goat cheese truffles: Place the chopped walnuts, tart cherries, & the remaining 2 tablespoons fresh thyme on a small plate & mix to combine. Once the goat cheese has set up & is easy to handle, use your hands to roll each portion into a small ball. Roll the goat cheese balls through the tart cherry mixture, pressing gently to coat the goat cheese truffles.
  6. Serve immediately as an elegant little party appetizer or to jazz up your favorite simple green salad. Enjoy!


  • Storage: Store leftover goat cheese truffles in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Thaw frozen goat cheese balls overnight in the refrigerator.
  • Make-ahead: These goat cheese truffles are incredibly make-ahead friendly. 2 options:
    • Full prep: Follow the complete Recipe Directions (Steps 1-5, above) up to 2 days in advance, storing the goat cheese truffles in an airtight container in the refrigerator until you’re ready to serve.

Recipe courtesy of Jess Larson, Plays Well with Butter