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Cranberry Pecan Goat Cheese Log

Cranberry pecan goat cheese log combines a smooth, honey-orange cheese filling with a tart, crunchy coating. Chill it until firm, roll it in toasted pecans, dried cranberries, and parsley, then serve at room temperature.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling and resting 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 dry skillet

Method
 

Mix and shape the cheese log
  1. In a medium bowl, mix the goat cheese, cream cheese, honey, orange zest, and black pepper until smooth.
  2. Spoon the cheese mixture onto a piece of plastic wrap and shape it into a 6-inch log.
  3. Wrap the log tightly and refrigerate for at least 1 hour, until firm.
Prepare the coating
  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant; transfer them to a plate and cool completely.
  2. Mix the cooled pecans, dried cranberries, and parsley on a plate.
Coat and serve the log
  1. Unwrap the chilled cheese log and roll it in the cranberry mixture, pressing gently so the coating adheres.
  2. Refrigerate the coated log for 20 minutes.
  3. Let the log stand at room temperature for 15 minutes before serving.

Notes

For the neatest coating, make sure the toasted pecans are completely cool before mixing them with the cranberries and parsley. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because it can affect the cheese texture. A nut-free variation can use extra dried cranberries in place of the pecans.