Description
This delightful Whipped Goat Cheese with Cranberries and Pecans combines creamy goat cheese and cream cheese whipped to perfection, topped with a homemade tangy-sweet cranberry sauce and crunchy candied pecans. Enhanced with hints of orange zest, vanilla, cinnamon, and rosemary, this appetizer offers a sophisticated balance of flavors, perfect for entertaining or simply enjoying with crostini or toasted bread.
Ingredients
Scale
Cranberry Sauce
- 2 tablespoons unsalted butter
- 1 cup cranberries
- ¼ cup brown sugar
- ½ cup water
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
Candied Pecans
- â…“ cup brown sugar
- 2 tablespoons water
- 1 cup pecans
- Pinch salt
- ¼ teaspoon cinnamon
Whipped Cheese
- 8 ounces goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons roughly chopped rosemary
- Flake sea salt, as needed
To Serve
- Crostini or toasted bread
Instructions
- Make the Cranberry Sauce: In a large sauté pan over medium heat, melt the unsalted butter. Add cranberries, ¼ cup brown sugar, ½ cup water, orange zest, and vanilla extract. Cook, stirring frequently, until the cranberries burst and the sauce thickens, about 8 minutes. Remove from heat and allow to cool.
- Prepare the Candied Pecans: In another large sauté pan over medium heat, combine ⅓ cup brown sugar and 2 tablespoons water. Stir until the sugar dissolves and the mixture begins to simmer. Add pecans, a pinch of salt, and cinnamon. Stir to evenly coat the pecans in the sugar mixture. Spread the pecans on a wire rack set over a baking sheet to cool completely. Once cooled, roughly chop the pecans.
- Whip the Goat Cheese: In a food processor, combine the goat cheese, cream cheese, honey, and 1 tablespoon of extra-virgin olive oil. Blend until the mixture is smooth and creamy with no lumps.
- Assemble and Serve: Spread the whipped goat cheese mixture evenly on a shallow serving plate. Spoon the cooled cranberry sauce over the cheese, then scatter the chopped candied pecans on top. Drizzle with additional olive oil as desired, sprinkle with flake sea salt, and garnish with chopped rosemary. Serve immediately with crostini or toasted bread on the side.
Notes
- Ensure the cheeses are at room temperature before whipping to achieve a smooth, creamy texture.
- The cranberry sauce can be made ahead and refrigerated; bring it back to room temperature before serving.
- For a nuttier flavor, toast the pecans briefly before candying them.
- Adjust the amount of honey and sugar to taste, depending on your preference for sweetness.
- Use fresh rosemary for best flavor; chop it roughly to release aroma without overpowering the dish.
- This dish pairs well with dry white wines or sparkling beverages.
