Monday, December 20, 2010

Goat Cheese Spread with Cranberries and Basil

Christmas is on Saturday, and I am NOT ready.  I still have presents to buy, cards to send, gifts to wrap, cookies to bake, packages to mail...Oh, boy.

Is anyone else looking for ways to make your life a little bit easier this Christmas?  Well, today I've got a recipe for a fast, easy, and delicious appetizer that's perfect for your holiday fete.  Christmas bonus: it's red and green.  It won't fold the laundry, but it will free up a few minutes so you can ball the socks.  Or watch Elf.

Goat Cheese Spread
From Therese (of dinner co-op fame)
Serves: 8-10

1/2 cup chopped candied pecans
1/2 cup chopped fresh basil (not dried!)
1/2 cup chopped dried cranberries
8-10 ounces goat cheese
Table water crackers*, for serving

Mix together the pecans, basil, and cranberries and place them on a long piece of waxed or parchment paper.  Roll the goat cheese in the mixture, pressing hard so it adheres.  Also, push the goat cheese to make it into a longer log, so you'll have more surface area for the topping to stick to.

Once most of the mixture is stuck to the goat cheese, roll it up tightly in the waxed paper.  Place it in the refrigerator overnight to help the topping adhere.

Take the goat cheese spread out of the fridge about 30 minutes before serving so it's easier to spread.  Serve with table water crackers.

*We had this appetizer at my bookclub with both Carr's Table Water Crackers and Carr's Whole Wheat Crackers.  It was a unanimous decision that the table water crackers were better.
Double bonus: If you have leftover goat cheese spread, you're in luck!  Slice it into discs, and serve it over mixed baby greens drizzled with good balsamic vinegar and extra virgin olive oil.  You'll have yourself a posh little lunch.


  1. MMM! An excellent recipe to have on hand. Love this one, and the leftovers in a salad are even better!

  2. Yeah, Kim, the salad was such a fab surprise!