These super easy goat cheese logs are a great addition to any holiday 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.
Tip: Regular kitchen knives can “squish” the log into awkward shapes while cutting. Use dental floss to slice logs into uniform, round slices instead. However, be sure to use non-mint flavored floss when you do!
This recipe is just an example meant to inspire your own creativity. There are tons of wonderful variations you can create with just a few simple ingredients. For example, you can use toasted walnuts, almonds, cashews, peanuts, pine nuts, or pistachios instead of pecans. You can also eliminate the nuts completely and use your favorite fresh herbs, edible flowers or dried fruits, such as cranberries, apricots, or figs. For a truly decadent treat, try coating a goat cheese log in a semi-sweet chocolate ganash topped with chopped peanuts.
If you want to make several varieties, it is more cost-effective to buy the larger 11 oz. goat cheese logs and cut them into 3 smaller logs.
Servings: 1 4” goat cheese log
Total Prep Time: 10 minutes
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.