Whipped Goat Cheese with Cranberries and Rosemary Pecans

Directions

1. Cranberry Sauce: Heat a large pan over medium heat, add butter and melt. Add the cranberries, brown sugar, water, orange juice, and orange zest. Cook, stirring frequently until the cranberries have burst and the sauce has thickened, about 8 minutes. Remove from heat and allow to cool.
2. Candied Pecans: Preheat oven to 450°F.  Melt butter in a medium pan over medium heat. Stir in the sugar and salt until incorporated. Add the pecans and toss to coat. Transfer to a baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, about 10 minutes. Add the rosemary and toss to combine. Allow pecans to cool, then roughly chop.
3. Crostini: Line a large, rimmed baking sheet with parchment paper. Place sliced baguette in a single layer, lightly brushing both sides of bread with olive oil before adding to the baking sheet. Bake in preheated oven at 450°F on the middle rack for about 5 to 6 minutes, or until golden.  
4. Whipped Goat Cheese: Blend goat cheese, cream cheese, honey, and olive oil in a food processor with a blade attachment until smooth.
5. Assemble: Place whipped goat cheese in a serving dish, top with olive oil (optional), cranberries, pecans, and salt (optional). Arrange crostini around the sides. Enjoy!