Recipe: Spiced Chevre & Pecan Spread

Photo credit: Olive This

Photo credit: Olive This

Makes 1-1/2 cups

2 Tbsp. pecans, finely chopped
12 oz. soft Haystack Applewood Smoked Chèvre, room temperature
2 Tbsp. olive oil
1/4 tsp. paprika
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper

Add the pecans in a food processor and chop fine. Add goat cheese, olive oil, paprika, cumin, cayenne and black pepper. Process until completely blended. Transfer to a crock and refrigerate. Serve at room temperature with toasted baguette slices or crackers.

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