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Cranberry Pecan Goat Cheese Log

Cranberry pecan goat cheese log combines creamy goat cheese and cream cheese with a crunchy coating of toasted pecans, dried cranberries, and fresh parsley. Shape it into an 8-inch log, chill until firm, then roll in the coating before serving.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling and resting 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the coating
  • 0.75 cup pecans halves
  • 0.5 cup cranberries dried
  • 2 tbsp parsley fresh, finely chopped
For the cheese log
  • 1 log (8 oz) goat cheese softened
  • 4 oz cream cheese softened
  • 1 tbsp honey
  • 1 tsp lemon zest finely grated
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 skillet

Method
 

Make the coating
  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate and cool completely.
  3. Finely chop the cooled pecans and dried cranberries, then mix them with the parsley on a shallow plate.
Make the cheese log
  1. Stir the goat cheese, cream cheese, honey, lemon zest, salt, and pepper in a medium bowl until smooth.
  2. Place the cheese mixture on plastic wrap and shape it into an 8-inch log.
  3. Wrap the log and refrigerate for 1 hour, until firm.
Coat and serve
  1. Unwrap the log and roll it in the cranberry-pecan mixture, pressing the coating onto the surface.
  2. Let stand at room temperature for 10 minutes before serving.

Notes

For the best texture, cool the toasted pecans completely before chopping and mixing them with the cranberries. Store covered in the refrigerator for up to 3 days; freezer: no. For a gluten-free option, serve with gluten-free crackers or vegetables.