Ingredients
Scale
- 1 (11 oz.) soft fresh goat cheese log
- 1 1/2 tbsp finely chopped fresh chives (1 ½ tsp dried)
- 1 1/2 tbsp finely chopped fresh parsley (1 ½ tsp dried)
- 1 1/2 tbsp finely chopped fresh oregano leaves(½ tsp dried)
- 1 garlic clove, minced (¼ tsp powder)
- 1 1/2 tsp lemon zest
- 1/4 tsp salt
- 1/2 tsp freshly cracked to taste
- 1/2 cup finely chopped pecans
- Drizzle of olive oil
Instructions
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Add herbs to a medium bowl and whisk to combine. Remove 1 tbsp to use in pecan coating. To the remaining herbs stir in lemon zest, garlic, salt and pepper. Add goat cheese and stir to evenly combine.
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Add this cheese mixture to a large piece of plastic wrap and form into the shape of a log. Wrap in plastic wrap and freeze 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the coating to be pressed into it.
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Line counter with a large piece parchment paper. Add pecans and reserved 1 tbsp herbs and stir to combine. Cover the coating on top of the cheese log, press it in. The cheese log can be refrigerated at this point until ready to serve or serve immediately.
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When ready to serve, remove cheese log from refrigerator 15 minutes beforehand so it can soften. Drizzle with olive oil just before serving. Serve with toasted baguette slices or crackers.
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To toast bread, slice baguette into 1/2” slices and arrange on a large baking sheet. Drizzle slices generously with olive oil. Bake at 350 degrees F for 10 minutes or until golden and edges are crisp.
- Prep Time: 20
- Category: Appetizer
Keywords: cheese log, goat cheese, appetizer, cheese board
