Description
This elegant whipped goat cheese recipe combines creamy, tangy goat cheese with a luscious cranberry sauce and crunchy candied pecans. Enhanced with hints of orange zest, vanilla, cinnamon, and rosemary, it creates a perfect sweet-savory appetizer that pairs beautifully with crostini or toasted bread. Ideal for holiday gatherings or special occasions, this flavorful spread is quick to prepare and sure to impress your guests.
Ingredients
Scale
Cranberry Sauce
- 2 tablespoons unsalted butter
- 1 cup cranberries
- ¼ cup brown sugar
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- ½ cup water
Candied Pecans
- â…“ cup brown sugar
- 2 tablespoons water
- 1 cup pecans
- Pinch salt
- ¼ teaspoon cinnamon
Whipped Goat Cheese
- 8 ounces goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons roughly chopped rosemary
- Flake sea salt, as needed
- Crostini or toasted bread, for serving
Instructions
- Make the Cranberry Sauce: In a large sauté pan over medium heat, melt the unsalted butter. Add cranberries, brown sugar, ½ cup of water, orange zest, and vanilla extract. Cook, stirring frequently, until the cranberries burst and the sauce thickens, about 8 minutes. Remove the pan from heat and allow the sauce to cool completely.
- Prepare the Candied Pecans: Using another large sauté pan over medium heat, combine brown sugar and 2 tablespoons of water. Stir continuously until the sugar dissolves and the mixture begins to simmer. Add the pecans, pinch of salt, and cinnamon, stirring to coat all nuts evenly. Spread the pecans on a wire rack set over a baking sheet to cool completely. Once cooled, roughly chop the candied pecans and set aside.
- Whip the Goat Cheese: In a food processor, combine goat cheese, cream cheese, honey, and 1 tablespoon of extra-virgin olive oil. Blend until the mixture becomes smooth, creamy, and well integrated.
- Assemble and Serve: Spread the whipped goat cheese evenly on a shallow serving plate. Spoon the cooled cranberry sauce over the cheese, then scatter the chopped candied pecans on top. Drizzle extra olive oil over the dish, sprinkle with flake sea salt, and garnish with chopped rosemary. Serve immediately alongside crostini or toasted bread for a delightful appetizer.
Notes
- Ensure both goat cheese and cream cheese are at room temperature before whipping for the smoothest texture.
- For a spicier kick, add a pinch of cayenne pepper to the cranberry sauce while cooking.
- Candied pecans can be prepared ahead and stored in an airtight container at room temperature for up to 3 days.
- Use fresh rosemary for the best aroma and flavor.
- Serve this dish as an appetizer or part of a cheese board at holiday gatherings.
