Queso de cabra batido con arándanos rojos y pacanas

Ingredientes

• 2 tablespoons unsalted butter
• 1 cup cranberries
• 1/4 cup brown sugar
• 1 teaspoon orange zest
• 1/2 teaspoon vanilla extract
• 1/3 cup brown sugar
• 1 cup pecans
• Pinch salt
• 1/4 teaspoon cinnamon
• 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)

Preparación

1. 1

   --- For the cranberry sauce: ---

2. 2

   Heat a large sauté pan over medium heat, add the butter and allow to melt. Add the cranberries, brown sugar, ½ cup (115g) of water, orange zest and vanilla extract.

3. 3

   Cook, stirring frequently until the cranberries have burst and the sauce has thickened, about 8 minutes. Remove from heat and let cool.

4. 4

   --- For the candied pecans: ---

5. 5

   Heat a large sauté pan over medium heat, add the brown sugar and 2 tablespoons (30g) of water, stirring to combine. Bring to a simmer until the sugar has melted, then stir in the pecans, salt and cinnamon, tossing to coat in the sugar syrup.

6. 6

   Line a baking sheet with parchment paper and set a wire rack over top. Spread the pecans over the top to drain and cool.

7. 7

   Once cooled, roughly chop the pecans.

8. 8

   --- For the whipped goat cheese: ---

9. 9

   Add the goat cheese, cream cheese, honey and olive oil to a food processor fitted with a blade attachment. Blend until smooth and creamy.

10. 10

    --- For serving: ---

11. 11

    Spread the goat cheese over a shallow bowl or plate. Top with the cranberry sauce and pecans. Top with a drizzle of olive oil and flake salt. Serve with crostini for dipping.