This Maple Herb Pecan Cheese Log is the perfect no-cook and make-ahead appetizer! With creamy goat and cream cheeses, a little cinnamon and maple, rosemary and thyme, and pecans you'll have a quick appetizer for your next get-together!
I first had the idea of combining goat and cream cheese from Carlsbad Craving's Cranberry Pistachio Cheese Log. It is such a delicious combo and makes for the creamiest cheese!
How far in advance can I make these pecan cheese log?
This cheese dish is best enjoyed within 3 days of making it. You can store it by wrapping it in plastic wrap and keeping it in the refrigerator. Just let it come to room temp for about 30 minutes before serving.
What tools do I need to make this recipe?
I use a mini food processor (this one!) to finely chop the herbs and pecans. If you don't have a food processor, you can chop them well by hand. I also use plastic wrap and parchment paper for this recipe. I love that it is no cook!
What should I serve this cheese log with?
I love serving this simply with an assortment of crackers. You could also use a sliced baguette if you prefer. If you have extra rosemary sprigs, they make a beautiful garnish on the platter. It would be great for a holiday party with Holiday Sangria.
If you make this Maple Herb Pecan Cheese Log, I'd love to know what you think in the comments below!
Maple Herb Pecan Cheese Log
- 1 ¾ cups roasted and salted pecan halves
- 1 tablespoon fresh rosemary leaves
- ½ teaspoon fresh thyme leaves
- 4 ounces cream cheese, softened
- 1 teaspoon maple syrup
- ¼ teaspoon ground cinnamon
- Kosher salt
- freshly cracked black pepper
- crackers, for serving
- In the bowl of a food processor, combine the pecans, rosemary, and thyme. Pulse several times until the herbs and pecans are well chopped, but not completely broken down.
- In a medium bowl, add half the pecan-herb mixture and set the other half aside. Add all the other ingredients to the bowl. Use a spatula to combine all the ingredients well.
- Lay a large piece of plastic wrap down. Add the cheese mixture on top of the plastic wrap. Place your hands under the plastic wrap and form the cheese mixture into the shape of a log. Wrap the log in the plastic wrap and freeze for about 20 minutes, or until the cheese has hardened slightly.
- Place a piece of parchment paper down and spread the remaining pecan-herb mixture on it. Remove the cheese log from the plastic wrap and place it on top of the pecans. Slide your hands under the parchment and press the pecans into the log, being sure to rotate it and coat it all over.
- Serve immediately with crackers or store wrapped in plastic wrap in the refrigerator for up to 3 days.
- If you can't find roasted and salted pecans at your store, you can purchase raw pecans. Just toast them on a baking sheet with a little salt in the oven at 300 degrees F for about 10 minutes, or until no longer raw in the middle.
- This recipe serves a lot and you can certainly cut it in half if you'd like.
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