- 8 ounces goat cheese
- 8 ounces cream cheese at room temperature
- 2 tablespoons finely chopped shallots
- 2 teaspoons dried basil
- 1 tablespoon vermouth
- 2 cups sliced almonds (with skins)
In mixing bowl, combine goat cheese, cream cheese, shallots, dried basil, and vermouth. When well blended, roll mixture into single ball or several bite size balls (about 1 inch in diameter).
Spread almonds on pie plate. Roll cheese ball(s) through, making sure every side is coated with pecans. Wrap cheese ball(s) in plastic wrap and refrigerate for at least 2 hours. Serve with crackers or raw vegetables.