Start by gathering all your ingredients. Let the goat cheese, cream cheese, and unsalted butter sit at room temperature for about 30 minutes to ensure they blend smoothly.
In a mixing bowl, combine the goat cheese, cream cheese, and softened butter. Use a hand mixer on medium speed to blend until the mixture is creamy and smooth.
Add the hot sauce, salt, chopped dates, and scallions to the cheese mixture. Stir with a spatula until everything is evenly combined.
Scoop the mixture onto a piece of plastic wrap. Wrap it up tightly and shape it into a ball. Refrigerate for at least 1 hour, or until firm.
While the cheese ball is chilling, preheat your oven to 350°F (175°C). In a bowl, toss the pecan halves with melted butter and sprinkle with salt. Spread them on a baking sheet and toast for about 10 minutes, until fragrant and slightly golden. Allow them to cool.
Once the cheese ball is firm, unwrap it from the plastic wrap. Roll it in the chopped roasted pecans until fully coated. Place it on a serving platter.
Sprinkle the top of the cheese ball with finely chopped flat-leaf parsley for a fresh touch. Serve with an assortment of crackers, breadsticks, or fresh vegetables for dipping.
