light & gather

September is not only the start of the holiday season in my house, but it is also the beginning of the birthday season. Most of my family was born in autumn or winter, so, of course, I’ve been making and proofing lists of events and what I need to prepare.

Over the years, I’ve learned not to overcomplicate things. I’ve adopted the seasonal mantra that not everything has to look as sophisticated as it is to make. There’s a lot to be said for a simple dish made well and given the amount of work that goes into hosting, planning, and assembling a holiday or birthday dinner, that sounds like a relief.

For all things simple and well-made, here is a recipe that you can prepare in just a few minutes ahead of time and then forget about until it’s time to serve.

The goat cheese whipped together with the cream cheese has a creamy bite that is elevated by the added honey. Add the rosemary pecans on top for that crunchy earthiness to balance the creamy, rich sweetness of the whipped goat cheese, and you have an impressive appetizer ready to sit in your fridge until you’re ready to serve it.

Ingredients

For the Whipped Goat Cheese:

• 8 oz (225 g) goat cheese, softened
  
• 4 oz (115 g) cream cheese, softened (helps with smoothness)
  
• 2 tbsp honey (plus more for drizzling)
  
• 1–2 tbsp olive oil (optional, for extra silkiness)
  
• Pinch of sea salt
  

For the Rosemary Pecans:

• 1 cup pecans
  
• 1 tbsp butter (or olive oil if preferred)
  
• 1 tbsp honey or maple syrup
  
• 1–2 sprigs fresh rosemary, finely chopped
  
• Pinch of flaky sea salt
  

To Serve:Crackers, toasted baguette slices, or rustic bread

Instructions

1. Prepare the pecans

• In a small skillet, melt the butter over medium heat.
  
• Add honey (or maple syrup) and stir until it bubbles lightly.
  
• Toss in pecans and rosemary, stirring to coat.
  
• Cook for 3–4 minutes, until the pecans are glossy and fragrant.
  
• Sprinkle with a pinch of flaky sea salt, then transfer to a plate to cool.
  

2. Whip the goat cheese

• In a food processor or mixing bowl, combine goat cheese, cream cheese, honey, and a pinch of sea salt.
  
• Blend or whip until smooth and airy.
  
• Drizzle in olive oil if you’d like it extra silky.
  

3. Assemble + serve

• Spread the whipped goat cheese into a shallow bowl or plate.
  
• Top with the rosemary pecans.
  
• Finish with an extra drizzle of honey and maybe another sprinkle of rosemary.
  
• Serve with crackers, bread, or alongside other small bites for a candlelit table.
  

Note: This recipe works beautifully as a starter for an autumn dinner, but it’s also the kind of thing you can make just for yourself—set out with a glass of wine, a candle, and a quiet evening.