Goat cheese is one of those cheese that you either love or hate and for me, I LOVE it. I also love making goat cheese logs because they are easy to create and a great addition to any party. You can serve them on their own with an assortment of your favorite crackers and vegetable crudités, or you can thinly slice them to serve over your favorite mixed green salad.
Now while this recipe uses pecans, I am not a fan of pecans, so if I am making a log solely for me, I might use almonds, peanuts or pine nuts. But you can use any type of nut you prefer. If you aren’t a fan of nuts at all, you can use your favorite herbs or dried fruits like cranberries, apricots, or figs. If you have a sweet tooth like I do, try coating the goat cheese log with a chocolate ganache and chopped peanuts.
- 1 4 oz. goat cheese log, chilled
- 2 T. honey
- 2/3 c. pecans, toasted and finely chopped
- assorted crackers and crudités, to serve
- Preheat oven to 350 degrees.
- Spread pecans on rimmed baking sheet and place in oven for 10 minutes. Remove halfway through and flip the pecans with a spatula to toast evenly. Remove from oven and cool completely before chopping.
- Remove goat cheese log from package and drizzle with honey. Gently spread honey with your fingers until the entire surface is evenly covered.
- Pour chopped pecans onto a small clean plate. Gently roll the honey-coated goat cheese log in the nuts until entire surface is coated. Apply gentle pressure with your fingers to fill in any open spaces.
- Transfer to serving plate and loosely cover with plastic wrap. Store in refrigerator until 5-10 minutes before serving. Serve with crackers and crudités – or slice into rounds to top a mixed green salad.