Ingredients
Units
Scale
- 10.5 ounce log plain goat cheese
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Kosher salt
- 1 cup pecan halves
- sliced French baguette for serving
Instructions
- Freeze goat cheese for 20 minutes. Then, slice into 1/2″ slices and place in a small baking dish.
- Heat oven to 375 degrees.
- Melt butter and brown sugar in a small saucepan over medium heat. Cook for 2-3 minutes, stirring almost constantly, until the sugar dissolves.
- Stir in heavy cream, vanilla, cinnamon, and a pinch of salt. Cook for another minute or until smooth and glossy.
- Stir in pecans.
- Pour the mixture over top of the goat cheese slices.
- Bake for about 10-12 minutes until the goat cheese is warm and creamy and the caramel sauce is bubbly.
- Let cool for a few minutes (that caramel sauce is HOT!). Serve warm with sliced French baguette. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Freezing the goat cheese briefly makes slicing much cleaner.
- If you don’t have time freeze it or don’t want to mess around with slicing the goat cheese, you can gently press it into the bottom of a small baking dish instead. Then just top it with the pecan pie filling.
- Use a small shallow baking dish so the sauce spreads evenly over the goat cheese.
- Serve warm, but let cool for a few minutes. The caramel sauce is super hot when it comes straight from the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stove Top + Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of the dip
- Calories: 275
- Sugar: 8.8 g
- Sodium: 424.8 mg
- Fat: 21.9 g
- Carbohydrates: 10.5 g
- Fiber: 0.9 g
- Protein: 10.4 g
- Cholesterol: 41 mg
