1. In a food processor pulse the pecans into a fairly fine texture. Sprinkle in your toast sugar. Pour out into a piece of parchment or plastic wrap.

2. Make sure your goat cheese is very cold. You can place it in the freezer for 10 minutes or so before coating so it’s easy to work with. Coat the entire log with the ginger root honey then place on the chopped pecan mixture and roll around to make sure every goaty centimeter is covered

3. Cut with a cheese wire for the cleanest slice, drizzle with more honey and serve on crostini with another little sprinkle of the pecan topping.