Cranberry, Pecan Cheese Spread

I'm having a few friends over tomorrow to dabble in ceramics. I thought a few light snacks would be in order. This spread has a cream cheese, goat cheese base. Candied pecans, dried cranberries and fresh rosemary add a slightly sweet, slightly savory twist.

4 oz cream cheese at room temp
4 oz goat cheese at room temp
1/3 cup dried cranberries
1/3 cup chopped pecans
3 tbsp brown sugar
1/2 tsp fresh rosemary leaves
salt and pepper

Place the cheeses into the bowl of a food processor. Add a pinch of salt, pepper and the rosemary leaves. Pulse until all the ingredients come together. Scrap the cheese into a small mixing bowl and set aside. Place the pecans in a small skillet. Begin to toast them on medium/ high heat. Add the brown sugar, a pinch of salt and pepper. Cook stirring constantly until the sugar has melted. Pour the nuts onto a silpat or parchment paper and let it cool. When the nuts are cool enough to handle, crumble them into the cheese mixture, add the cranberries, stir to combine. Serve with toasted french bread or crackers.