Take cheese & crackers to the next level with this Cranberry Pecan Baked Goat Cheese! Loaded with creamy goat cheese, crisp bacon, chopped pecans, cranberry sauce, and fresh rosemary, it’s the perfect blend of savory and sweet and one of our favorite holiday appetizers!
Remember back as a kid, when the holidays were completely magical and stress free and AMAZING? And all you had to think about was how much Thanksgiving turkey you could stuff in your mouth and what exactly you should put on your Christmas list? Those were the days. For real.
These days? The holidays have a whole different feel. And while we may STILL be thinking about Thanksgiving dinner (I know I am)….there’s a whole lot more that goes into the months of November and December. Now, instead of just eating the food, we’re the ones making it. And instead of writing out the Christmas lists, we’re the ones shopping from them!
Which is not to say the holidays aren’t still magical. Because they are! It’s just that the magic comes from a different place these days. Namely? Holiday parties!
Whether you’re hosting the party or one of the lucky guests, there’s nothing like a great holiday party to get you in the holiday spirit. Especially when we all know that what makes a great party is great food. And this Cranberry Pecan Baked Goat Cheese definitely falls into that category.
Not only does it have goat cheese (my favorite) and cream cheese and cranberries and pecans, but it has bacon! And bacon makes everything better!
Whether it’s Maple Bacon Brussel Sprouts or Cranberry Apple Pecan Salad or my delicious Pumpkin Cheese Ball, there’s something about bacon that brings the savory and the sweet together in the best possible way.
what you’ll need for this recipe
Goat cheese – I used 4 ounces of goat cheese as the base of this recipe. Use either a log or crumbled goat cheese.
Cream cheese – I added 3 ounces plain softened cream cheese to balance out the flavor and texture of the goat cheese.
Pecans – I added 1/4 cup chopped pecans for a delicious nutty flavor and crunch.
Bacon – I also added 1/4 cup chopped cooked bacon for flavor.
Cranberry sauce – I topped the cheese with 1/3 cup cranberry sauce. Your favorite homemade or canned sauce will work!
Rosemary – Finally, I finished it off with 1 teaspoon fresh minced rosemary.
how to make baked goat cheese
Make the base. In a small mixing bowl, combine goat cheese and cream cheese. Use a hand mixer to blend until smooth and creamy.
Add the extras. Stir in chopped pecans and bacon. Shape into a ball, then flatten slightly and place in a round baking dish. Top with cranberry sauce.
Bake. Bake at 350° for 15-20 minutes.
Garnish & serve. Top with additional chopped pecans and minced rosemary; serve with bread, crackers, or any of your favorite dippers.
Recipe Variations
- Use any type of nuts in place of pecans
- Add dried cranberries to the mix instead of cranberry sauce
- Use your favorite homemade cranberry sauce
- Omit the bacon
- Add chopped green onions
- Add cinnamon or nutmeg
- Substitute fresh thyme for the fresh rosemary
storage tips
Leftovers should be stored, covered, in the refrigerator for 3-4 days. To reheat, transfer to a small oven-safe dish and heat at 350° for 15 minutes or until warmed through.
More Cheesy Appetizers You’ll Love
When it comes to appetizers, cheese is boss! Here are some more of our favorite cheesy appetizers:
Cranberry Pecan Baked Goat Cheese
Ingredients
- 4 ounces goat cheese
- 3 ounces cream cheese softened
- 1/4 cup pecans chopped
- 1/4 cup cooked bacon chopped
- 1/3 cup cranberry sauce
- 1 teaspoon fresh rosemary minced
Instructions
- Preheat oven to 350°F.
- In a small mixing bowl, combine goat cheese and cream cheese. Use a hand mixer to blend until smooth and creamy.
- Stir in chopped pecans and bacon.
- Shape into a ball, then flatten slightly and place in a round baking dish.
- Top with cranberry sauce.
- Bake at 350° for 15-20 minutes.
- Top with additional chopped pecans and minced rosemary; serve with bread, crackers, or any of your favorite dippers.