Recipe for an easy, make-ahead, no-cook maple herb pecan cheese log! It is the perfect appetizer for the holidays or year-round.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer
Cuisine: American
Servings: 16people
Author: Caitlin Charlton
Ingredients
1 ¾cupsroasted and salted pecan halves
1tablespoonfresh rosemary leaves
½teaspoonfresh thyme leaves
4ouncescream cheese, softened
8ouncesgoat cheese
1teaspoonmaple syrup
¼teaspoonground cinnamon
Kosher salt
crackers, for serving
Instructions
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 along with a pinch of salt 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.
Notes
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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