I love making this cranberry goat cheese log whenever I need a festive appetizer that looks impressive but takes very little effort. The combination of tangy goat cheese, creamy texture, sweet honey, bright orange zest, and a crunchy cranberry-pecan coating creates a perfect balance of flavors. I also appreciate that I can prepare most of it ahead of time, which makes entertaining much more relaxed.
Why You’ll Love This Recipe
I keep coming back to this recipe because it is quick to assemble and easy to customize. I like how the creamy cheese contrasts with the crunchy coating, and how the cranberries add sweetness while the herbs keep everything savory and fresh. I also enjoy that it works equally well for holiday gatherings, wine nights, or simple family get-togethers without feeling fussy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 ounce log goat cheese, softened
2 ounces brick-style cream cheese, softened
½ cup finely chopped toasted pecans
½ cup finely chopped sweetened dried cranberries
2 teaspoons chopped fresh thyme
1½ teaspoons finely chopped fresh rosemary
2 tablespoons honey, plus more for drizzling
¼ to ½ teaspoon finely grated orange zest
Freshly ground black pepper
Directions
I start by combining the chopped pecans, dried cranberries, thyme, and rosemary in a small bowl and setting most of it aside for the coating.
In a medium bowl, I mix the softened goat cheese and cream cheese until smooth. I usually use a spoon, but a hand mixer on low speed works well too. Once smooth, I stir in the honey, orange zest, about ¼ cup of the cranberry-pecan mixture, and a pinch of black pepper.
I transfer the cheese mixture onto a piece of plastic wrap or wax paper and shape it into an even log about 8 to 9 inches long. Using the wrap helps me keep the shape neat. I twist the ends and place it in the freezer for about 30 minutes, just until it firms up enough to handle.
After chilling, I spread the remaining cranberry-pecan mixture on a clean sheet of wrap. I unwrap the log and gently roll it in the coating, pressing lightly so it sticks all around. I rewrap the log and refrigerate it for 1 to 2 hours until firm.
Servings And Timing
I usually get about 8 to 10 servings from one log, depending on how thick I slice it.
Preparation time is about 10 to 12 minutes, not including chilling. I plan for about 30 minutes of freezing time and 1 to 2 hours of refrigeration before serving.
Variations
I sometimes swap pecans for walnuts or almonds when I want a slightly different nutty flavor. If I want extra brightness, I add a pinch more orange zest. For a little heat, I like serving it with hot honey instead of regular honey. I also occasionally mix in chives instead of thyme for a fresher, onion-like note.
Storage/Reheating
I store the wrapped cheese log in the refrigerator for up to 2 days before serving. I prefer to keep the coating separate and roll the log the day I plan to serve it so the coating stays crisp. I do not recommend freezing this recipe because the texture of the cheese can become grainy once thawed. Since this is a cold appetizer, reheating is not needed.
FAQs
Can I make this recipe ahead of time?
I often prepare the cheese log up to two days in advance and store it wrapped in the refrigerator, adding the coating on the day of serving.
Do I need to use cream cheese?
I like adding cream cheese because it softens the tang of the goat cheese and helps the log hold its shape when sliced.
What can I serve with this cheese log?
I usually serve it with crackers, crostini, or sliced apples. I find that both buttery and whole wheat crackers work well.
Can I skip the orange zest?
I can skip it if needed, but I enjoy how it adds a subtle citrus note that brightens the flavor.
How long should I let it sit before serving?
If it has been refrigerated for a while, I let it sit at room temperature for about 15 minutes so it softens slightly and spreads more easily.
Conclusion
I consider this cranberry goat cheese log one of my favorite easy appetizers because it delivers great flavor with minimal effort. The creamy center, crunchy coating, and sweet-savory balance always make it a hit on the table. I enjoy serving it as a centerpiece for gatherings, knowing it can be made ahead and still feel special when it’s time to share.
This cranberry goat cheese log is a festive, no-cook appetizer made with creamy goat cheese, sweet dried cranberries, toasted pecans, fresh herbs, and a hint of honey and orange zest. It’s easy to prepare ahead and perfect for holidays or casual gatherings.
Total Time:2 hours 45 minutes
Yield:8–10 servings
Ingredients
10 ounce log goat cheese, softened
2 ounces brick-style cream cheese, softened
½ cup finely chopped toasted pecans
½ cup finely chopped sweetened dried cranberries
2 teaspoons chopped fresh thyme
1½ teaspoons finely chopped fresh rosemary
2 tablespoons honey, plus more for drizzling
¼ to ½ teaspoon finely grated orange zest
Freshly ground black pepper, to taste
Instructions
In a small bowl, combine chopped pecans, cranberries, thyme, and rosemary. Set aside most of the mixture for coating.
In a medium bowl, mix goat cheese and cream cheese until smooth using a spoon or hand mixer on low speed.
Stir in honey, orange zest, about ¼ cup of the cranberry-pecan mixture, and a pinch of black pepper.
Transfer cheese mixture to plastic wrap or wax paper and shape into an 8–9 inch log. Wrap tightly and freeze for 30 minutes until firm.
Spread reserved coating mixture onto a clean piece of wrap. Unwrap cheese log and gently roll it in the coating, pressing to adhere.
Rewrap the coated log and refrigerate for 1–2 hours before serving.
Let sit at room temperature for about 15 minutes before serving for best texture. Drizzle with honey, if desired.
Notes
Substitute pecans with walnuts or almonds for a different nutty flavor.
Use hot honey for a spicy kick.
Replace thyme with chives for a fresher, onion-like taste.
Skip orange zest if needed, though it adds a nice citrus balance.
Coat the log just before serving for the freshest texture.
