Lemon Cheese Ball

From The Boston Globe Magazine
 Makes one 4-inch ball
 6 oz cream cheese
8 oz goat cheese
1 ½ teaspoons grated zest and 1 ½ tablespoons juice from 1 lemon
1 ½ teaspoons minced fresh thyme
Salt and pepper
1 shallot, finely chopped (about ¼ cup)
3 tablespoons chopped fresh parsley
 3 tablespoons chopped fresh chives
½ cup pine nuts, toasted (I used chopped, toasted pecans)

 With ingredients at room temperature, process the cheeses, lemon zest and juice, thyme, 1 teaspoon salt (I only added a pinch), and pepper to taste until smooth in a food processor. Add the shallot and parsley, and pulse just to combine. Scrape the mixture onto a piece of plastic wrap. Pick up the wrap by its corners, shape the ball, and twist wrap to seal. Refrigerate in a small bowl until firm, at least 4 hours. In a pie plate, mix the chives and nuts. Unwrap the cheese and coat with the mixture, rolling the ball and pressing lightly, and serve.