This recipe was created by the amazing Emily Lycopolus!
Pecan Crusted Baked Goat Cheese
The perfect appetizer for any season or occasion, to accompany a charcutier platter or stand
alone, this is a delicious way to begin a meal or simple evening with friends. Richly sweet with
honey and balsamic, lightly tangy goat cheese, mixed with the nutty richness of Pecan Butter.
When warmed this little log is enjoyed by those who love both sweet and savoury flavours. The
natural oils from the Pecan Butter make the perfect creamy texture; superb for spreading on
crackers or lightly toasted sourdough baguette.
1 Cup fresh goat cheese
2 Tbsp Pecan Butter
2 Tbsp honey
2 tsp orange zest
2 tsp balsamic vinegar
¾ cup chopped pecans
Using hand beaters, whip the goat cheese until light and fluffy, using a spatula, scrape down the bowl. Add in the Pecan Butter, honey, orange zest and balsamic vinegar. Whip until fully combined, scraping down the bowl as needed. Scrape the mixture into a ball in the bowl and cover with plastic wrap, pressed on the surface of the cheese mixture. Place in the fridge to set at least 3 hours, or overnight.
Preheat the oven to 325°F.
Place a layer of plastic wrap on the counter. Remove the cheese from the fridge and scrape it onto the plastic wrap. Roll up the plastic wrap around the cheese and form it into a short log ,about 4 inches long and 2 inches in diameter. Peel away the plastic wrap so one edge of the plastic wrap lays flat. Sprinkle this extended edge of plastic wrap with half the chopped pecans and carefully roll the log over onto the pecans, to coat it evenly on one side. Peel the remaining plastic wrap away from the log and repeat with the remaining pecans, so the log is evenly crusted in the nuts.
Place the log on an oven proof serving plate. Place in the preheated oven and bake for 8 minutes, until just warmed through.
Serve immediately, with crackers, crostini and fresh fruit as a pairing.
The log will keep, both before and after baking, in an airtight container in the fridge for up to one