Warm, baked goat cheese is an incredibly easy and delicious appetizer when combined with dollops of fig jam and toasted pecans. The dish comes together in under 20 minutes, and the resulting creaminess of the goat cheese is to die for. Freeze the goat cheese for a few minutes before slicing to create perfect rounds!
A-mazing appetizer alert.
I’m bringing you an equally easy AND delicious alternative to baked brie for the holiday season – Baked GOAT CHEESE with fig jam, toasted pecans, and thyme (or rosemary!)
All you need are 5 ingredients and 15 minutes.
This warm appetizer is the best mix of savory and sweet, with both creamy and crunchy components. The oven does something special here, making the goat cheese even creamier, and intensifying the flavors of the jam. I love the addition of goat cheese in this Cranberry Jalapeno Cream Cheese Dip, too.
Since canning this Red Wine Fig Jam, I’ve been using it in all kinds of ways. But pairing it with baked goat cheese and nutty pecans is currently where the party is at. The figs shine through, and the red wine is particularly lovely!
If you try and slice goat cheese straight from the refrigerator, you’ll likely end up with a mess from it crumbling, and sticking to the knife.
To cut goat cheese into perfect rounds, freeze the log for 15 minutes, then slice into 1/2 inch thick circles, cleaning your knife off after each slice. This will also prevent it from sticking to the knife.
Some baked goat cheese recipes require a food processor, but this recipe requires just one pan – a small cast iron skillet or oven safe baking dish will work great!
Crackers are my preferred dipping vehicle!
But crusty sourdough bread is also an excellent choice.