Thanksgiving Charcuterie Board with Maple Sage Pecans

Preheat oven to 200°C and line a baking sheet with parchment paper.

In a medium bowl combine maple syrup, ground sage and salt. Add in pecan pieces and toss to coat. Add in fresh sage and toss again, then pour onto the lined baking sheet.

Spread the pecans into an even layer and roast for 12-14 minutes or until lightly browned, tossing them halfway through.

In a food processor, combine pecan pieces, rosemary and garlic powder. Pulse until the pecans resemble large breadcrumbs.

Pour pecan mixture onto a plate and place the goat cheese log on top.

Roll the cheese in the pecan mixture, pressing it in so it sticks.

In a food processor, combine pecan pieces, honey, oil and cinnamon. Blend on high until the pecans are finely chopped.

Serve in a small bowl on your charcuterie board.

Pair with additional cheese, meats and crackers.