Whipped Goat Cheese with Cranberries and Pecans

In this recipe I whip the goat cheese with a bit of cream cheese to create a smooth texture, then top it with a tart cranberry sauce, lightly candied pecans and rosemary.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1--- For the cranberry sauce: ---
2. 2Heat 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. 3Cook, 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. 5Heat 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. 6Line a baking sheet with parchment paper and set a wire rack over top. Spread the pecans over the top to drain and cool.
7. 7Once cooled, roughly chop the pecans.
8. 8--- For the whipped goat cheese: ---
9. 9Add 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. 11Spread 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.