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Goat Cheese Appetizer with Fig Jam and Pecans

Goat cheese appetizer with fig jam and candied pecans—warm skillet-toasted nuts for a lightly candied crunch. Creamy goat cheese is topped with glossy jam, rosemary, and a honey drizzle for an easy Mediterranean starter.
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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
  • 1 lb goat cheese log
  • 0.333 cup fig jam
  • 0.333 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 pecans
  1. Melt butter in a small cast iron skillet over medium heat; add pecans and brown sugar.
  2. Toast for 3-4 minutes, stirring, until pecans are fragrant and lightly candied, then cool on a sheet pan lined with parchment.
Assemble the appetizer
  1. Place the goat cheese log on a serving board.
  2. Spoon fig jam over the top, letting it run down the sides.
  3. Scatter candied pecans and 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: toast the pecans until they’re just fragrant and lightly glossy—over-toasting can make the sugar taste bitter. Store assembled toppings separately from the goat cheese for best texture; refrigerate the jam-pecan mixture up to 3 days and warm lightly if you want the nuts re-crisp. Freeze the candied pecans for up to 2 months (leave jam off the goat cheese if freezing). For a dairy swap, use a high-quality goat-style cream cheese log made for spreading.