Balsamic, Maple & Cranberry Goat Cheese Appetizer with Cinnamon Toasted Pecans
Cranberry Balsamic Goat Cheese Appetizer
- 1 TBS balsamic vinegar
- 3 TBS pure maple syrup divided
- 1 cup fresh cranberries divided
- ¼ cup pecans chopped
- ½ TBS butter
- 2 tsp granulated sugar
- 1/8 tsp ground cinnamon
- Pinch of sea salt
- 1 8 oz log goat cheese
- Gluten-free crackers for serving
Line a baking sheet with wax paper, set aside.
Melt butter in a small saucepan over medium heat
Add pecans, granulated sugar, cinnamon and salt and stir to combine.
Cook, stirring consistently until the pecans are coated and begin to become darker brown, about 3-4 minutes
Remove from heat and spread on wax paper to cool.
In a small saucepan over medium heat add 2 Tbsp. maple syrup and balsamic vinegar and heat until combined (about 30 seconds)
Add ½ cup of fresh cranberries and cook on medium heat for about 3 minutes until you begin to hear them pop, stirring occasionally.
Mash the cranberries with a potato masher or fork.
Continue cooking until the mixture begins to thicken and resembles jelly.
Add the remaining 1 TBS maple syrup and ½ cup cranberries and stir to combine.
Continue cooking and stirring occasionally until the mixture becomes thick and the cranberries just begin to pop (do not mash them this time).
Remove mixture from heat and let stand at room temperature for 10 minutes or until ready to serve.
Place goat cheese on a cheese board or serving plate.
Gently stir pecans into the cranberry mixture.
Carefully spoon the mixture on top of the goat cheese log, spreading it evenly.
Serve with your favorite crackers!