Toasted Pecan Goat Cheese with Tupelo Honey

  • From Gena Knox
  • Yields 8-10 servings
  • Prep Time: 5 minutes, Cook Time: 10 minutes


    • 3/4 cup Georgia Pecan halves
    • 1/2 tsp. salt
    • 1 (11-ounce) log goat cheese, softened
    • 3 tbsp tupelo honey
    • Fresh baguette, sliced for serving


Preheat oven to 325 F.

Cut goat cheese log in half. Using hands, shape each half into a round disk and place on parchment paper.

Place Georgia Pecans on baking sheet and sprinkle with 1/2 teaspoon salt. Toast until lightly browned, stirring occasionally, about 8 to 10 minutes.

Remove pecans from oven and transfer to wax paper to cool.

Once cooled, finely chop in a food processor or by hand. Roll each goat cheese round in pecans until coated on all sides, pressing pecans into cheese as needed. Refrigerate until ready to serve.

Place goat cheese on serving dish, drizzle with honey and serve with baguette slices. Soften goat cheese at room temperature before serving.