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Cranberry Pecan Goat Cheese Log

Cranberry pecan goat cheese log pairs a smooth, honey-orange cheese center with a tart, crunchy coating. Chill it until firm, then roll it in finely chopped pecans and dried cranberries for an easy appetizer.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling and softening 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 8-inch skillet

Method
 

Make the cheese log
  1. In a medium bowl, mix the goat cheese, cream cheese, honey, orange zest, and black pepper until smooth and evenly combined.
  2. Shape the mixture into a log about 6 inches long.
  3. Wrap the log in plastic wrap and refrigerate for 45 minutes, until firm.
Prepare the coating
  1. Toast the pecans in a dry 8-inch skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Cool the pecans completely, then finely chop them.
  3. Finely chop the dried cranberries.
  4. Mix the chopped cranberries with the chopped pecans on a plate.
Coat and serve
  1. Unwrap the chilled cheese log and roll it in the cranberry-pecan mixture, pressing gently so the coating adheres.
  2. Serve chilled or let stand at room temperature for 10 minutes to soften slightly.

Notes

Finely chop the coating so it adheres evenly. Store tightly wrapped in the refrigerator for up to 4 days; freezing is not recommended. For a nut-free option, replace the pecans with toasted pumpkin seeds.