Description
This Whipped Goat Cheese with Cranberries and Pecans recipe combines creamy, tangy goat cheese with sweet-tart cranberry sauce and crunchy candied pecans. Enhanced by honey, rosemary, and a touch of cinnamon, this elegant appetizer is perfect for entertaining or a festive snack. Served with crostini or toasted bread, it offers layers of flavor and texture in just 35 minutes.
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
- Crostini or toasted bread, for serving
Instructions
- Make the Cranberry Sauce: In a large sauté pan over medium heat, melt the butter. Add cranberries, 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 let cool.
- Prepare the Candied Pecans: In a large sauté pan over medium heat, combine brown sugar and 2 tablespoons of water. Stir until the sugar melts and mixture simmers. Add pecans, salt, and cinnamon, stirring to coat them evenly. Spread the pecans over a wire rack set over a baking sheet to cool. Once cooled, roughly chop the pecans.
- Whip the Goat Cheese: In a food processor, combine the goat cheese, cream cheese, honey, and olive oil. Blend until the mixture is smooth and creamy, ensuring a fluffy texture.
- Assemble and Serve: Spread the whipped goat cheese evenly on a shallow serving plate. Top with the cooled cranberry sauce and sprinkle the chopped candied pecans over the top. Drizzle with additional olive oil, sprinkle with flake sea salt, and garnish with the roughly chopped rosemary. Serve immediately with crostini or toasted bread.
Notes
- Allow the cranberry sauce to cool before assembling to avoid melting the cheese mixture.
- Use room temperature cheeses for easier blending and a smoother texture.
- Candied pecans can be made ahead and stored in an airtight container for up to 2 days.
- For extra flavor, try adding a splash of balsamic vinegar to the cranberry sauce while cooking.
- Serve this appetizer immediately after assembly for optimal texture; leftovers can be refrigerated but the crostini should be added fresh.
