Blueberry Cheesecake Spread with Crushed Pecans
Thinking about get-togethers and upcoming backyard parties, I wanted to create an appetizer that was easy to put together, could be out on a table for a while, and would be a little unique. I decided to mix some fresh blueberries in with goat cheese and create a spread that’s sweet and decadent. This paired beautifully with some 2013 Oak Knoll Chardonnay that I recently received from Cultivar Wine.
Andie’s Blueberry Cheesecake Spread with Crushed Pecans
For The Quick Blueberry Jam:
- 1C Fresh Blueberries (See Note)
- 2TBSP Honey
- 1/3C Water
Add everything into a small sauce pan and bring to a simmer. Allow to simmer for about 15 minutes until the blueberries soften and the mixture reduces and becomes thick. Remove from heat and allow to cool completely.
For The Spread:
- 10oz Goat Cheese, Chèvre, room temperature.
- Blueberry Jam (See Note)
- 1/2C Pecans, crushed
In a food processor combine the goat cheese and blueberries. Pulse until everything is well mixed. Remove the goat cheese mixture from the food processor and place on some plastic wrap. Shape back into a log and then seal it up. Place mixture in the refrigerator for at least 4 hours before serving to allow the cheese to firm back up (24 hours is best). Before serving, place crushed pecans in a pie plate or plate with deep sides, gently roll the cheese mixture around in the pecans until it’s covered.
Serve with crackers! You can serve this with plain crackers or with graham crackers!
Will last about a week in an air tight container in the fridge.
Note: You can use frozen whole blueberries, but the simmer time will increase due to the additional water. If you want to use premade blueberry jam, it would be about 1/3C jam.
This does taste like blueberry cheese cake! The goat cheese becomes creamy and rich with just a slight tangy bite and the blueberries balance that out with a punch of sweetness. The pecans provide a nice texture with a light crunch.
I loved this dish with the 2013 Cultivar Oak Knoll Chardonnay! The chardonnay highlighted the earthy tones of the cheese while also playing off the sweetness of the fruit. It was crisp and helped cut through the richness of this appetizer.
This appetizer is so easy to put together, the blueberry jam can be made a few days in advance or you can make this whole dish a few days in advance. Just save the pecans for right before serving, otherwise they might get a little soft.
Have this dish ready for your next party, I know it will be a hit!
Disclaimer: I’m required to disclose a sponsored partnership between our site, Our Radiant Life, and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group.
Andie lives in Idaho with her husband and dog (a sweet pittie girl). She’s training to become a Nutritional Therapy Practitioner with a focus on womens’ health and autoimmune conditions. By focusing on whole foods and being active, her goal is to heal her body and to create a healthy work/home/life balance.