This pecan crusted goat cheese perfectly balances creamy, tangy, crunchy, and nutty. This easy recipe only needs two ingredients! It makes a great salad topping, or appetizer. Add it to a charcuterie board or serve it with veggies and crackers.
Y’all know that rolling anything in chopped nuts makes it feel so fancy.
My dad used to go on hunting trips in Georgia and bring home huge bags of raw, unshelled pecans. Coincidentally, Santa also filled everyone’s stockings at least half full of pecans. 😉
The first time I encountered goat cheese, I was 15 and working at this little mountain lodge. Pecan-crusted goat cheese medallions were on their house salad. At first, I didn’t know what to think of it. Little mountain me didn’t know about goat cheese.
Eventually, I tried one. It only took one bite to completely hook me.
This pairing of tangy, creamy goat cheese and crunchy, nutty pecans is simple and perfect.
How to Make Pecan-Crusted Goat Cheese
You will want to use a heavy-bottomed pan to toast the pecans. I love using a 12-inch cast iron skillet for jobs like this.
Pay close attention while you are toasting the pecans. This step only takes a couple of minutes. Stir them frequently. Once they are fragrant, they are done. Remove them from the pan and let them cool on a cutting board.
Do not worry too much about consistency when chopping the pecans. The pieces need to be small, but having different sizes will help you get an even coating on the cheese.
When you are ready to coat the cheese, lay the log of chevre directly on the chopped pecans and gently roll it in them.
Then, you can use your hands to add more pecans to fill in any gaps.
How to serve Pecan Crusted Goat Cheese
It’s also a perfect appetizer. Add it to a charcuterie board or serve it with crackers.
For a low carb option, serve it with veggie sticks or keto crackers.