A pecan-packed charcuterie board is the perfect spread for holiday festivities and beyond. Take yours to another level with Maple Sage Pecans, Rosemary Pecan-Crusted Goat Cheese and a Honey Cinnamon Pecan Spread that you will want to slather on everything.
To make the maple sage pecans: Preheat oven to 400 degrees and line a baking sheet with parchment paper.
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.
Spread the pecans into an even layer and roast for 12-14 minutes or until lightly browned, tossing them halfway through.
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).
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.
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.
Serve in a small bowl on your charcuterie board. Pair with additional cheese, meats and crackers.
Nutrition facts
Calories
460
Fat
42g
Sat Fat
8g
Sodium
310mg
Carbs
16g
Fiber
4g
Protein
10g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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