Archives For appetizer


The thought of making an appetizer can send me into a panic. I know how to do sweets, but to be honest I don’t have much in my arsenal when it comes to savory finger foods, beyond an attractive vegetable platter.

So I was really excited when I recently came across one of those articles with several ideas for simple appetizers that was all “throw this together with that and you will have something wonderful!”. And it does look pretty fabulous in the picture, especially when Martha has made it. But then we all know how it goes…you are getting ready for your party and rolling what are essentially pickles (nobody cares that they are really cornichons-forget the fact that you can’t even really pronounce it) in cream cheese and salami, and somehow they just don’t seem as elegant as hers.



One of the suggestions did stand out, and I knew that I had to try it. A creamy log of goat cheese, crusted in pecans and rosemary, with honey drizzled over the top–then baked. The first party I took it to, I’m not kidding you when I tell you it was devoured. And at the next party as well! I’m just going to keep making it until I’m sick of it, because did I mention that it is incredibly easy to prepare?

Simply toast the pecans in the oven with some olive oil and salt. Chop the toasted pecans and combine with fresh rosemary, and additional salt (I prefer Maldon for this.)



Roll your log of goat cheese in the pecan/herb mixture, pressing down firmly so as much sticks as possible. Put the deliciousness in an oven-safe dish and pour the most fabulous honey you can get your hands on over the top of it! Not to brag, but my husband is a beekeeper so I am incredibly spoiled with delicious, local, raw honey. Throw it in the oven for ten minutes, and while you are at it cut up some bread.

This appetizer satisfies every craving–tangy, savory, crunchy, creamy, sweet!


Toasted Pecan-Crusted Goat Cheese with Honey


1 cup pecans

1 tablespoon olive oil

1/2 tablespoon fresh rosemary

1 teaspoon salt

1/2 cup honey

10 1/2 oz. goat cheese

1 baguette


Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spread pecans on baking sheet and drizzle the olive oil on top. Sprinkle 1/2 of the salt on top of the nuts. Let them roast for 9-10 minutes. Turn the oven down to 300 degrees.

Let them cool and do a rough chop. Combine the pecans, rosemary, and remaining salt on a plate.

Roll the cheese in the mixture, pressing firmly to coat. Put into an oven-safe dish and drizzle with the honey. Bake for 10 minutes, until soft.

Serve with sliced baguette or crackers.