Ingredients

• 1 cup pecans (1/4 pound)
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon sugar
• 1 (11-ounces) log soft goat cheese
• 1 teaspoon minced rosemary
• 1 teaspoon coriander seeds, crushed with side of a large knife, then chopped
• About 50 to 60 large flat-leaf parsley leaves

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Instructions

1. Preheat oven to 400°F with rack in upper third.
2. Toss pecans with butter, sugar, and 1/2 teaspoon salt, then toast in a 4-sided sheet pan until fragrant and a shade darker, 8 to 10 minutes. Transfer to a plate and cool completely.
3. Pulse pecans in a food processor just until finely chopped, then transfer to a wide shallow bowl.
4. Stir together goat cheese, rosemary, coriander, and 1/2 teaspoon pepper until combined well. Form teaspoons of cheese mixture into marbles between your palms, then roll in pecans to coat and roll between your palms again briefly. Transfer to a plate.
5. Put a parsley leaf under each cheese marble and spear together with a wooden pick.