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Goat Cheese Appetizer with Fig Jam and Pecans

Goat cheese appetizer with fig jam and pecans: a warm-candied nut topping spooned over a creamy goat cheese log. Ready in about 15 minutes with glossy fig jam, rosemary, honey drizzle, and crunchy pecans.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Goat cheese and toppings
  • 1 lb goat cheese log Use a log format so it slices or serves as a whole.
  • 0.3333333333 cup fig jam
  • 0.3333333333 cup pecans, roughly chopped
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tsp fresh rosemary, finely chopped
  • 0.125 flaky sea salt Use a pinch for finishing.
  • 1 crackers and sliced pears for serving Serve alongside for scooping and topping.

Equipment

  • 1 sheet pan

Method
 

Toast the candied pecans
  1. Melt butter in a small skillet over medium heat. Add pecans and brown sugar, then stir until the sugar begins to coat the nuts.
  2. Toast for 3-4 minutes, stirring, until pecans are fragrant and lightly candied. Transfer to parchment or a sheet pan to cool so they stay crisp.
Assemble and serve
  1. Place the goat cheese log on a serving board. Spoon fig jam over the top, letting it run down the sides for a glossy coating.
  2. Scatter candied pecans and rosemary over the jam. Drizzle with honey and sprinkle with flaky sea salt, then serve with crackers and sliced pears.

Notes

Pro tip: cool the candied pecans completely before topping so the jam stays thick instead of melting the nuts. Store assembled leftovers covered in the fridge up to 2 days; the pecans will soften slightly. Freezing isn’t recommended for the goat cheese log with jam topping. Dietary swap: use a dairy-free goat-style cheese log (if available) to keep the same flavor profile while making it lactose-free.