Go Back

Goat Cheese Appetizer with Fig Jam and Pecans

Goat cheese appetizer with fig jam and pecans—warm, lightly candied pecans tossed in brown sugar, then layered over a goat cheese log. Finish with rosemary, flaky sea salt, and honey so every bite mixes creamy, sticky, and crunchy textures.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Goat cheese log
  • 8 oz goat cheese log Use a log for easy slicing into a creamy spread.
Fig jam layer
  • 0.33 cup fig jam Choose a thick jam so it stays on top.
Candied pecans
  • 0.33 cup pecans, roughly chopped
  • 1 tbsp butter
  • 1 tbsp brown sugar
Honey, rosemary, and salt
  • 1 tbsp honey
  • 1 tsp fresh rosemary, finely chopped
  • 0.06 pinch of flaky sea salt
For serving
  • 1 crackers and sliced pears for serving

Equipment

  • 1 small skillet

Method
 

Toast the pecans
  1. Melt the butter in a small skillet over medium heat, then add the pecans and brown sugar. Stir to coat evenly.
  2. Toast for 3-4 minutes, stirring, until the pecans are fragrant and lightly candied. Transfer to parchment to cool.
Assemble the appetizer
  1. Place the goat cheese log on a serving board. Keep it whole so the jam can run down the sides.
  2. Spoon the fig jam over the top, letting it run down the sides. Use the back of the spoon to spread slightly if needed.
  3. Scatter the candied pecans and chopped rosemary over the jam. Let some fall around the sides for extra coverage.
  4. Drizzle with honey and sprinkle with flaky sea salt. Serve with crackers and sliced pears.

Notes

Pro tip: cool the candied pecans on parchment so they stay crisp instead of steaming from residual heat. Store leftover goat cheese (covered) in the refrigerator up to 3 days; re-warm slightly before topping if desired, but note the pecans may soften. Freezing is not recommended for best texture. For a lighter option, swap in low-fat goat cheese or use half the pecans and add extra herbs for crunch.