Cranberry Goat Cheese Appetizer
A ridiculously easy and delicious festive appetizer featuring creamy goat cheese topped with a sweet-tart cranberry mixture and crunchy, spiced pecans.
Equipment
- Small skillet
- Small saucepan
- Plate for cooling pecans
- Serving platter
- Airtight container for storage
Ingredients
Toasted Pecans
- 0.25 cup raw pecans chopped
- 0.5 Tablespoon salted butter
- 2 teaspoons granulated sugar
- 0.125 teaspoon ground cinnamon
- 1 pinch fine sea salt
Cranberries
- 1 Tablespoon balsamic vinegar
- 3 Tablespoons pure maple syrup divided
- 1 cup fresh cranberries divided
Goat Cheese
- 8 ounces goat cheese at room temperature
- Crackers for serving e.g., water crackers, crostini, baguette slices
Instructions
- Melt butter in a small skillet over medium heat. Add chopped pecans, sugar, cinnamon, and salt. Stir constantly for 3-5 minutes until fragrant and golden. Transfer to a plate to cool.0.25 cup raw pecans
- In a small saucepan, combine balsamic vinegar and 2 tablespoons of maple syrup. Add ½ cup of fresh cranberries. Simmer over medium heat for 5-7 minutes, until cranberries pop and soften.0.25 cup raw pecans
- Remove from heat. Stir in the remaining ½ cup fresh cranberries and 1 tablespoon maple syrup. The residual heat will warm them slightly.0.25 cup raw pecans
- Spread softened goat cheese onto a serving platter.0.25 cup raw pecans
- Spoon the cranberry mixture over the goat cheese.
- Sprinkle the toasted pecans over the top.0.25 cup raw pecans
- Serve immediately with crackers.0.25 cup raw pecans
Notes
This appetizer is best enjoyed fresh. Pecans can be toasted and cranberry mixture made a day ahead. Store assembled appetizer in the refrigerator for up to 1-2 days, serving crackers on the side. Leftover cranberry mixture and pecans can be stored separately.