Posted on September 18, 2013 by Anne Milneck | 0 comments
We love the simplicity of this recipe in terms of preparation. But in terms of taste, it's anything but simple. The honey and rich, roasted pecans are the perfect compliment to the tangy goat cheese. This is the perfect nibble to set out with a bottle of wine and good friends.
8 oz goat cheese
8 oz cream cheese
1 cup honey
1 cup pecans
Preheat oven to 300 degrees. Place the pecans on a rimmed baking sheet and roast until deep, golden brown and fragrant. Roasting at a moderate temperature does increase the baking time, but will help keep the pecans from burning or scorching. This process will take about 15 minutes. Be sure to watch the pecans closely and rotate the pan a few times giving the pecans a shake to turn them. Remember, you want to cook the meat inside the pecans as well as brown the outside. Higher temps will result in quicker browning, but the pecan meat will still be raw on the inside. Lower temps mean fully-cooked, evenly browned pecans. After roasting, allow to cool.
Heat the honey over a double boiler over medium heat. Watch it closely. Stir and allow to brown to a shade darker. Be careful to not allow it to burn. The process should take between 10-20 minutes. Allow to cool.
Beat the goat cheese and cream cheese with a handheld electric mixer or stand mixer with the paddle attachment. Beat until the cheeses are fully incorporated and creamy. Place the mixture in a crock or bowl. Serve with the honey for drizzling and pecans for topping. Watch it disappear!
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