- Heat the oven to 350F. Take a baking sheet; spread pecans on the sheet and dry fry for 10 to 15 minutes. Be careful do not burn the pecans. Set the toasted pecans aside to cool.
- Mix cheddar cheese, cream cheese, mayonnaise, mozzarella cheese and scallion in a large bowl. Layer the mixture on a shallow dish or pie plate and place in a refrigerator for 1 hour.
- Put out from the refrigerator and scatter over the toasted pecans and spread jam (I use blackberry jam) evenly over top.
- Serve and enjoy Harvest Spread at once.