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Goat Cheese Appetizer with Fig Jam and Pecans

Goat cheese appetizer with fig jam and pecans—warm toasted pecans are lightly candied with brown sugar, then layered over a goat cheese log topped with glossy fig jam. Finished with rosemary, honey, and a pinch of flaky sea salt for a sweet-salty bite you can plate with crackers and pears.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Goat cheese appetizer base
  • 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
  • 0.13 flaky sea salt pinch
  • 1 crackers and sliced pears for serving

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: cool the pecans completely before topping so they stay crunchy and don’t melt the jam layer. Refrigerate leftovers in an airtight container up to 3 days; serve chilled or bring to room temperature for 15-20 minutes. Freezing isn’t recommended because the texture of the goat cheese and jam can change. Dietary swap: use a fig spread with no added sugar and choose pecans without honey-based coatings to keep it lower-sugar (check labels).