About this recipe:This is a sweet party nibble that is great served with crackers or slices of toasted baguette. Goat's cheese and cream cheese combine with coconut, pecan nuts, honey and cinnamon, and the mixture is then layered with cranberry sauce. It looks gorgeous on a pretty serving dish, yet is very easy to make. You can use spreadable goat's cheese for this recipe.
4 tablespoons desiccated coconut
4 tablespoons chopped pecans
225g light cream cheese
225g soft goat cheese
1 tablespoon honey
1 teaspoon ground cinnamon
8 tablespoons cranberry sauce
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Method Prep:15min › Extra time:8hr chilling › Ready in:8hr15min
Line a 15cm springform tin with cling film, and sprinkle half of the coconut and pecans evenly onto the bottom. Beat together the cream cheese, goat cheese, honey and cinnamon in a bowl until no lumps of cheese remain. Spread half of the cheese into the springform tin, then spread the cranberry sauce on top. Carefully spread the remaining cheese over the cranberry sauce, and sprinkle with the remaining coconut and pecans. Cover with a sheet of cling film, and press down firmly to pack. Refrigerate overnight before serving. Remove from the springform tin and cling film to serve with crackers or toasted baguette.