These Pomegranate Pistachio Goat Cheese Truffles are my go-to when I want something that looks fancy, tastes divine, and takes almost zero effort. They’re little bites of creamy, tangy, crunchy, fruity magic—and your appetizer game is about to get a major glow-up!
Why You’ll Love This Recipe
I made these truffles for a holiday party last year and they were the first thing to disappear. They’re just elegant enough for entertaining, but so simple I’ve even whipped them up for weekday snacking (yes, really!). Whether you’re planning a get-together or just want to treat yourself, these are such a delight.
- Rich, creamy goat cheese with a tangy bite
- Juicy bursts of pomegranate in every bite
- Crunchy pistachio coating = next-level texture
- No baking or cooking required—just mix, roll, chill!
- Perfect make-ahead appetizer for parties or holiday tables
Ingredients Breakdown
Essentials
- 8 oz goat cheese, softened
- 4 oz cream cheese, softened
- ½ cup pomegranate arils
- ½ cup finely chopped pistachios (unsalted, shelled)
- 1 tablespoon honey
- Pinch of black pepper (optional)
Pro Tips
- Make sure both cheeses are room temp for easy mixing.
- Use a spoon to gently press out extra juice from the pomegranate arils if they’re super juicy—keeps the filling from getting too wet.
- Pre-chopped pistachios save time and make rolling a breeze.
- Want a touch more zing? Add a ½ tsp of orange zest to the mix.
Step-by-Step Instructions
- In a medium bowl, mix the goat cheese, cream cheese, honey, and a pinch of black pepper until smooth and fluffy.
- Gently fold in half of the pomegranate arils.
- Chill the mixture in the fridge for about 20–30 minutes to firm it up.
- While the mixture chills, combine chopped pistachios and remaining pomegranate arils on a small plate.
- Once chilled, use a small cookie scoop or spoon to form 1-inch balls of the cheese mixture.
- Roll each ball in the pistachio-pomegranate mix, pressing gently to help it stick.
- Refrigerate until ready to serve. They’ll keep their shape best if served chilled or cool.
Chef’s Tips and Tricks
- Lightly oil your hands before rolling if the cheese is sticky—makes cleanup easier too!
- You can prep these a day ahead. Just keep them in an airtight container in the fridge.
- If serving on a platter, place them in mini muffin liners for a cute and tidy presentation.
Recipe Variations and Serving Suggestions
- Swap pistachios for chopped walnuts or pecans for a different nutty twist.
- Not a pomegranate fan? Dried cranberries chopped up work beautifully too.
- Skewer each truffle with a fresh rosemary sprig for stunning holiday flair.
- Serve alongside crackers, crostini, or cucumber slices for a lighter option.
FAQs
Can I make these ahead of time?
Absolutely! These truffles can be made up to 1 day in advance. Just store them in an airtight container and keep them chilled until you’re ready to serve.
How long do goat cheese truffles last in the fridge?
They’ll last 3–4 days in the refrigerator, but are freshest within the first 48 hours.
Can I freeze them?
I don’t recommend it—freezing can change the texture of the cheese and make the pomegranate arils watery.
Recipe Card
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (with chilling)
Ingredients:
- 8 oz goat cheese, softened
- 4 oz cream cheese, softened
- ½ cup pomegranate arils
- ½ cup chopped pistachios
- 1 tablespoon honey
- Pinch of black pepper (optional)
Instructions:
- Mix goat cheese, cream cheese, honey, and pepper until smooth.
- Fold in half of the pomegranate arils, then chill mixture for 20–30 minutes.
- Roll into 1-inch balls, then coat with pistachios and remaining arils.
- Serve chilled and enjoy!
Nutrition: 90 calories per serving
If you try this recipe, I’d love to hear how it turned out! Leave a comment, rate it, and don’t forget to tag @thekitchensaid on Instagram so I can drool over your beautiful bites!
