Add pecans to a small sauté pan over medium-low heat. Allow to cook 3-5 minutes, stirring occasionally, just until fragrant. Remove from the heat and set aside to cool.

Add cream to the chilled bowl of a stand mixer fitted with a whisk attachment. Alternatively, add the cream to a medium-sized chilled mixing bowl and use a handheld mixer. Mix on medium-high speed for 2 1/2 - 3 minutes, or until stiff peaks form. Transfer the whipped cream to a small bowl and set aside.

If using the stand mixer method, replace the whisk attachment with the paddle attachment. Add the goat cheese to the bowl and mix on medium speed for 1 to 2 minutes, or until it appears slightly softened and spreadable. Add 1/3 of the whipped cream and mix on low, just until incorporated. Remove the bowl from the stand mixer and fold in half of the remaining cream, resisting the urge to stir. Fold in the remaining cream.

Add half of the goat cheese mixture to a small serving vessel and spread into an even layer. Top it with a 1/2 c of cranberry compote and spread into an even layer. Add remaining goat cheese atop the relish and working from the center outward, spread to the edges of the serving vessel. Place remaining compote across the top and spread across the top and sprinkle with toasted pecans.

Serve alongside toast points, water crackers, sliced apples and pears.