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Goat Cheese Appetizer with Fig Jam and Pecans

Goat cheese appetizer with fig jam and pecans: a warm, lightly candied pecan topping plus glossy fig sauce over a chilled goat cheese log. Finish with honey, flaky salt, and rosemary for a sweet-salty bite with crunchy toasted nuts.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Goat cheese app and topping
  • 8 oz goat cheese log
  • 0.333 cup fig jam
  • 0.333 cup pecans, roughly chopped
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tsp fresh rosemary, finely chopped
  • 0.25 flaky sea salt pinch
  • crackers and sliced pears for serving

Equipment

  • 1 sheet pan

Method
 

Toast the pecans
  1. Melt butter in a small skillet over medium heat, then add pecans and brown sugar. Stir to combine until the mixture looks evenly coated and glossy.
  2. Toast for 3-4 minutes, stirring, until the pecans are fragrant and lightly candied. Spread them on parchment to cool completely so they stay crisp.
Assemble and serve
  1. Place the goat cheese log on a serving board. Keep it on the board for easy spooning and topping.
  2. Spoon fig jam over the top, letting it run down the sides. Use a generous layer so the jam clings and pools slightly.
  3. Scatter candied pecans and rosemary over the jam. Add extra flakes of rosemary so you can see green flecks on top.
  4. Drizzle with honey and sprinkle with flaky sea salt. Serve immediately with crackers and sliced pears on the side.

Notes

Pro tip: cool the candied pecans before assembling so they keep their crunch instead of softening the jam. Store leftover goat cheese (without crackers) covered in the fridge for up to 2 days; reassemble toppings just before serving. Freezing isn’t recommended for the best texture. For a dairy-light swap, use a log-style reduced-fat goat cheese if you prefer slightly lower fat.