No-Cook Cranberry-Pecan Goats Cheese Appetizer

One of the great things about appetizers is that you can find tons of excuses to make them.  Having a movie night and want something to snack on?  Having a few friends around for drinks?  Or looking for something to serve at a Christmas party?

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In all of these cases, this no-cook Cranberry-Pecan Goats Cheese Appetizer will work for you.  It has the tangy taste of goats cheese, the tartiness of cranberries and the crunch of pecans.  What more could you want?

What’s the difference between goats cheese and cows cheese?

I’ll admit to being a bit of a cheese fan.  There’s always a good number of cheeses in our fridge including that little bit of leftover blue cheese that now has a new form of life growing on it.  Yes, hubby is a chef.  No, we still forget odd things in the back of the fridge!

One thing I don’t forget is the basic difference between goats cheese and cows cheese.  For me, cows cheese is the stock cheese we have while goats cheese is something we buy for specific recipes, like this one.

While the difference is obvious (the animal!) the big difference is that goats cheese tends to be much softer.  That’s because goats milk has more fatty acids but less protein than cows milk.  It creates the tangy flavour and creamy texture.

So while there are definitely cheeses from the cow department you could use in this recipe, to get the balance just right, grab some goats cheese.

What you need to make Goats Cheese Appetizer

• ¼ pecans, finely chopped
• 1 T. fresh rosemary leaves, finely chopped
• ¼ c. dried cranberries, chopped
• 1 4-oz. goat cheese log
• 3 T. honey, divided

To serve: 

• Crackers or crostini 

Kitchen equipment

• Medium glass bowl
• Serving platter

How to make the recipe

STEP 1: Combine chopped pecans, rosemary leaves, and cranberries in a medium bowl and stir to combine. Set aside. 

STEP 2: Place the goat cheese log in a rimmed bowl and drizzle 2 tablespoons honey on top. Turn the cheese log while spreading the honey evenly across the entire surface with clean fingers. 

STEP 3: Sprinkle the chopped pecan mixture across the top of the honey-covered cheese log and gently press into the surface until the entire log is evenly coated.

STEP 4: Drizzle the remaining honey on a small serving platter or round plate as shown to hold the cheese log in place. Position the goat cheese in the centre and sprinkle any remaining cranberry-pecan mixture around it. Serve immediately with your choice of crackers or crostini. For a perfect wine pairing with goat’s cheese, consider trying a port wine.

Storing the recipe

After making: Keep any leftovers in the fridge in an airtight container and eat within 3 days.  

Freezing the recipe: You can freeze goats cheese but I’d recommend doing it before you add the crust.  Remove it from any packaging and wrap in plastic wrap or a freezer bag.  Pop it in the freezer and use within 3 months.  Lift out and defrost overnight before finishing the recipe.

Recipe tips

If you don’t have any pecans at hand, there are a couple of alternatives.  They might taste a little stronger than pecans but peanuts, walnuts, cashews, pistachios and even macadamia nuts will work.

You can use frozen cranberries if they are easier to grab.  Just let them thoroughly defrost overnight before using them in the recipe.

I’ve mentioned goats cheese works best in this recipe but if you really aren’t a fan, grab a spreadable cheese such as mascarpone or even a cream cheese.  If they are a little stiff, add a touch of plain yoghurt to make them easier to work with.

Yield: 2 portions

No-Cook Cranberry-Pecan Goats Cheese Appetizer

Print

Check out this no-cook cranberry pecan goats cheese appetizer that’s perfect for everything from Christmas parties to movie nights

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• ¼ pecans, finely chopped
• 1 T. fresh rosemary leaves, finely chopped
• ¼ c. dried cranberries, chopped
• 1 4-oz. goat cheese log
• 3 T. honey, divided

To serve: 

Toggle ingredient group

• Crackers or crostini

Instructions

STEP 1: Combine chopped pecans, rosemary leaves, and cranberries in a medium bowl and stir to combine. Set aside. 

STEP 2: Place the goat cheese log in a rimmed bowl and drizzle 2 tablespoons honey on top. Turn the cheese log while spreading the honey evenly across the entire surface with clean fingers. 

STEP 3: Sprinkle the chopped pecan mixture across the top of the honey-covered cheese log and gently press into the surface until the entire log is evenly coated.

STEP 4: Drizzle the remaining honey on a small serving platter or round plate as shown to hold the cheese log in place. Position the goat cheese in the centre and sprinkle any remaining cranberry-pecan mixture around it. Serve immediately with your choice of crackers or crostini.

Notes

After making: Keep any leftovers in the fridge in an airtight container and eat within 3 days. 

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 338Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 296mgCarbohydrates: 45gFiber: 1gSugar: 41gProtein: 11g

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