Buttered Pecan Goat Cheese Log
User Reviews
5
Buttered Pecan Goat Cheese Log
Description
The Buttered Pecan Goat Cheese Log starts by softening dried cranberries in hot water to add moistness and sweetness. Pecans are toasted in butter and salt until golden and fragrant for a rich, buttery crunch. Fresh parsley and rosemary add herbal brightness to the nut and fruit mixture. The goat cheese is creamed smooth and gently folded with half the pecan mix, infusing it with texture and flavor. Plastic wrap helps shape the mixture into a compact log that holds its form.
The resulting log balances creamy, tart, nutty, and herbal notes, ideal for serving with crackers or fresh bread. It makes a visually appealing centerpiece for an appetizer spread.
Following the steps carefully to properly toast the pecans and fold the ingredients will yield the best texture. Using fresh herbs and good-quality goat cheese also enhances the final flavor.
Ingredients
- ½ cup dried cranberries
- 1 teaspoon butter (I use salted)
- ½ cup pecan finely chopped
- ¼ teaspoon kosher salt
- 8 ounce goat cheese softened, log
- 2 tablespoons parsley finely chopped, fresh
- 2 teaspoons rosemary finely chopped fresh
- honey for drizzling
Instructions
- Bring a half cup of water to a boil in the microwave (or on the stovetop). Add the cranberries and let them sit for 2 minutes. Drain well and set aside to cool.
- Heat a small sauté pan over medium-low heat. Add the butter and swirl the pan until melted. Add the pecans and salt. Increase the heat slightly and cook for 2-3 minutes, stirring constantly until the pecans are golden and fragrant. Remove from the heat and transfer the pecans to a medium-size bowl to cool.
- Transfer the plumped cranberries to a cutting board and chop medium-fine with a sharp knife. Add the cranberries and chopped herbs to the bowl with the pecans. Stir to combine.
- Place the softened goat cheese in a medium-size bowl and stir until creamy. Add half of the pecan mixture and stir to combine.
- Place a sheet of plastic wrap (about 14-16-inches long) on a work surface. Transfer the goat cheese mixture to the center of the plastic wrap. Bring the plastic wrap up over the cheese and mold the mixture into a log shape (similar to the original goat cheese log). Refrigerate for 30-40 minutes or freeze for 10 minutes.
- Place another sheet of plastic wrap or a sheet of parchment or wax paper on a work surface. Spread the remaining pecan mixture out to an even layer. Unwrap the goat cheese log and roll in the nut mixture, pressing gently to coat. Be sure to coat the ends too. Once the log is coated with the nut mixture, you can shape it again as desired. Refrigerate if making in advance.
- To serve, remove the log from the refrigerator 15-20 minutes in advance then drizzle with honey before serving. Sprinkle with more fresh herbs, if desired. Serve with crackers, crostini or celery sticks.
Notes
- Plump dried cranberries briefly in hot water to soften before chopping and mixing.
- Toast pecans in melted butter with salt until golden to maximize flavor.
- Use fresh rosemary and parsley finely chopped for bright herbal notes.
- Soften goat cheese before mixing for a creamy texture that binds the ingredients well.
- Shape mixture into a log with plastic wrap for easy handling and serving.
- Drizzle honey over the log just before serving to add subtle sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 241 tablespoon servings
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 61mg | 3% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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