Description
This Whipped Goat Cheese with Cranberries and Pecans recipe is a delightful appetizer combining creamy whipped goat and cream cheese with a sweet-tart cranberry sauce and crunchy candied pecans. Enhanced with hints of orange zest, vanilla, cinnamon, and rosemary, it offers a perfect balance of flavors and textures, ideal for entertaining or a festive snack served 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 Mixture
- 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
Garnish and Serving
- 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 of water, orange zest, and vanilla extract. Stir frequently as the cranberries cook.
- Cook Cranberries: Continue cooking the mixture, stirring frequently, until the cranberries burst and the sauce thickens, approximately 8 minutes. Remove from heat and allow to cool.
- Prepare the Candied Pecans: In another large sauté pan over medium heat, combine the brown sugar and 2 tablespoons of water. Stir until the sugar dissolves and the mixture begins to simmer.
- Candy the Pecans: Add the pecans, salt, and cinnamon to the sugar mixture. Stir continuously to coat the pecans evenly. Once coated, spread the pecans on a wire rack set over a baking sheet to cool completely. After cooling, roughly chop the pecans.
- Whip the Goat Cheese: In a food processor, combine the goat cheese, cream cheese, honey, and 1 tablespoon of olive oil. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Assemble and Serve: Spread the whipped goat cheese evenly on a shallow serving plate. Spoon the cooled cranberry sauce over the cheese, then sprinkle with the chopped candied pecans.
- Garnish and Present: Drizzle additional olive oil over the top, sprinkle with flake sea salt to taste, and garnish with roughly chopped rosemary. Serve immediately with crostini or toasted bread for a delicious appetizer.
Notes
- Make sure the goat cheese and cream cheese are at room temperature to ensure a smooth whipping process.
- Use fresh rosemary for garnish to add a fragrant herbal note that complements the cranberry sauce.
- Allow the candied pecans to cool completely before chopping to maintain their crispness and prevent sticking.
- The cranberry sauce can be made a day ahead and refrigerated; bring it to room temperature before serving.
- Adjust the amount of honey and sugar according to your desired sweetness level.
