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Goat Cheese Appetizer with Fig Jam and Pecans

Goat cheese appetizer with fig jam and pecans featuring a buttery, lightly candied pecan topping and a melty jam drizzle. Quick skillet toasting keeps the nuts fragrant and glossy, then you assemble for an elegant, no-bake board-style bite.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Goat cheese appetizer with fig jam and pecans
  • 8 oz goat cheese log
  • 0.33 cup fig jam
  • 0.33 cup pecans, roughly chopped
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tsp fresh rosemary, finely chopped
  • 1 flaky sea salt
  • 1 crackers and sliced pears for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Toast the candied pecans
  1. Melt the butter in a small skillet over medium heat, then add the pecans and brown sugar.
  2. Toast for 3-4 minutes, stirring, until the pecans are fragrant and lightly candied; transfer to parchment to cool.
Assemble the goat cheese board
  1. Place the goat cheese log on a serving board.
  2. Spoon the fig jam over the top, letting it run down the sides.
  3. Scatter the candied pecans and finely chopped rosemary over the jam.
  4. Drizzle with honey and sprinkle with flaky sea salt, then serve with crackers and sliced pears.

Notes

Pro tip: keep the goat cheese log cold while toasting the pecans so the jam stays glossy and doesn’t loosen too much before serving. Store assembled components separately—refrigerate goat cheese up to 3 days and refrigerate candied pecans up to 5 days; assemble just before serving. Freezer: no (goat cheese texture can change). For a gluten-free option, serve with gluten-free crackers or thin sliced baguette substitutes if you prefer a Mediterranean board.