Toasted Pecan Goat Cheese with Tupelo Honey
- 8-10 servings
- Prep Time: 5 minutes, Cook Time: 10 minutes
Local goat cheese, rolled in Georgia Pecans and paired with tupelo honey, creates a beautiful appetizer that is simple to prepare and can be made in advance. - Gena Knox, "Southern My Way"
- 3/4 cup Georgia Pecan halves
- 1/2 tsp. salt
- 1 (11-ounce) log goat cheese, softened
- 3 tbsp tupelo honey
- Fresh baguette, sliced for serving
Preheat oven to 325°F.
Cut goat cheese log in half. Using hands, shape each half into a round disk and place on parchment paper.
Place Georgia Pecans on baking sheet and sprinkle with ½ teaspoon salt. Toast until lightly browned, stirring occasionally, about 8 to 10 minutes.
Remove pecans from oven and transfer to wax paper to cool.
Once cooled, finely chop in a food processor or by hand. Roll each goat cheese round in pecans until coated on all sides, pressing pecans into cheese as needed. Refrigerate until ready to serve.
Place goat cheese on serving dish, drizzle with honey and serve with baguette slices. Soften goat cheese at room temperature before serving.