½cuppecansfinely chopped (can sub or add walnuts and pistachios as well)
1tablespoonfresh rosemaryfinely chopped
1tablespoonfresh thyme or parsleyfinely chopped
Cracked black pepperto taste
Optional: honey or hot honey for drizzling
Crackerscrostini, or apple/pear slices, for serving
Instructions
Toast the Pecans:
o In a dry skillet over medium heat, toast the chopped pecans for 3–5 minutes, stirring occasionally, until fragrant.
o Let them cool completely.
Make the Coating:
o In a shallow dish, combine the cooled pecans, chopped herbs, and a pinch of cracked black pepper.
Coat the Cheese Log:
o Gently press the goat cheese log into the pecan-herb mixture, turning to coat all sides evenly. Use your hands if needed to gently press the mixture onto the log.
Chill (Optional but Helpful):
o Wrap the coated log in plastic wrap and refrigerate for 15–30 minutes to firm up.
Notes
o Place on a serving platter and (optionally) drizzle with honey or hot honey just before serving.
o Serve with crackers, crostini, or fresh fruit slices.
