Thanksgiving Charcuterie Board with Maple Sage Pecans

Instructions

1. To make the maple sage pecans: Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a medium bowl combine maple syrup, ground sage and salt. Add in pecan halves and toss to coat. Add in fresh sage and toss again, then pour onto the lined baking sheet.
3. Spread the pecans into an even layer and roast for 12-14 minutes or until lightly browned, tossing them halfway through.
4. To make the rosemary pecan crusted goat cheese: In a food processor, combine pecans, rosemary and garlic powder. Pulse until the pecans resemble large breadcrumbs (like the photo).
5. Pour pecan mixture onto a plate and place the goat cheese log on top. Roll the cheese in the pecan mixture, pressing it in so it sticks.
6. To make the honey cinnamon pecan spread: In a food processor, combine pecans, honey, oil and cinnamon. Blend on high until the pecans are finely chopped.
7. Serve in a small bowl on your charcuterie board. Pair with additional cheese, meats and crackers.