Simple yet festive, this Cranberry Goat Cheese appetizer uses only five ingredients and comes together in under 15 minutes. This perfectly herbed, sweet and tangy goat cheese roll will wow your family and guests like during the holiday season.
4
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Ingredients
4ouncegoat cheese log
¼cupspecanschopped finely
¼cupdried cranberrieschopped
1Tablespoonsfresh rosemary leaveschopped
3Tablespoonshoneydivided
Instructions
Combine the chopped pecans, rosemary leaves and chopped dried cranberries in a small bowl. Set aside.
Set the goat cheese log on a plate. Drizzle with 2 tablespoon honey, using the back of a spoon or clean fingers to spread the honey all over. (It will act as the glue)
Sprinkle the chopped pecan mixture on all sides of the goat cheese log, pressing the ingredients into the cheese to adhere. Don't forget the bottom and the ends!
Drizzle remaining tablespoon of honey on your serving plate or tray. It will keep the goat cheese from moving around. Plate the coated goat cheese directly on top of the honey. Garnish with any remaining pecan/cranberry mixture. Serve with crackers, fruit slices or veggies.
I really do like fresh rosemary for this recipe. If you're in a pinch and you really, really need to make this and you don't have fresh rosemary, you can use dried. The color won't be as rich and the flavor will be a little less pronounced. I'd cut back on the amount of rosemary used.
Be sure to cut the pecans, rosemary and cranberries into tiny pieces. We don't want to grind them up, but we also don't want large chunks. Uniformity is our friend here, plus we get to try out our knife skills a bit.
When preparing the rosemary, strip just the leaves of the herb. The "stalk" or stem is woody and you don't want to use that part.
Double the recipe using an 8 ounce goat cheese log. Unlike a "normal" doubling of a recipe, increase the pecans and dried cranberries to ⅓ cup each and use 1.5 tablespoons of the chopped rosemary.
Refrigerate until serving.
Video
Notes
I really do like fresh rosemary for this recipe. If you're in a pinch and you really, really need to make this and you don't have fresh rosemary, you can use dried. The color won't be as rich and the flavor will be a little less pronounced. I'd cut back on the amount of rosemary used.
Be sure to cut the pecans, rosemary and cranberries into tiny pieces. We don't want to grind them up, but we also don't want large chunks. Uniformity is our friend here, plus we get to try out our knife skills a bit.
When preparing the rosemary, strip just the leaves of the herb. The "stalk" or stem is woody and you don't want to use that part.
Double the recipe using an 8 ounce goat cheese log. Unlike a "normal" doubling of a recipe, increase the pecans and dried cranberries to ⅓ cup each and use 1.5 tablespoons of the chopped rosemary.