Serves 8

Ingredients
1 11-ounce log fresh Goat Cheese
Rosemary for garnish
Crackers

For the Pecans:
½ Tablespoon unsalted butter, melted
¼ cup pecans, broken
2 teaspoons sugar
1/8 teaspoon cinnamon
Pinch of salt

In a sauce pan melt the butter. Add the rest of the ingredients and stir to combine. Cook till the nuts are coated and brown a little, about 3-4 minutes.

For the Cranberry Relish:
2 Tablespoons Balsamic vinegar
2 plus 1 Tablespoon Maple Syrup
1 Tablespoon water
½ cup plus ½ cup cranberries

In a sauce pan heat the Balsamic, 2 Tablespoons maple syrup, water and ½ cup cranberries and cook till they pop, about 3 minutes. Mash them with a fork, then add the remaining 1 Tablespoon maple syrup and cup cranberries. Cook another 3 minutes till they pop. Cool 10 minutes, then stir in the pecans. Spoon it down the center of the goat cheese log and garnish with rosemary sprigs. Serve with crackers to spread it on.