Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a small oven-safe dish or pie plate (around 20cm in diameter).

Toast the Pecans: Spread the chopped pecans on a small baking tray. Toast them in the preheated oven for 5-7 minutes, or until they are fragrant and slightly darkened. Keep a close eye on them as they can burn quickly. Once toasted, set them aside.

Season the Cream Cheese: In a medium mixing bowl, combine the softened cream cheese, garlic powder, onion powder, salt, and black pepper. Use a spatula or an electric hand mixer to beat everything together until it's smooth and creamy. Ensure there are no lumps.

Bake the Cheese: Spread the cream cheese mixture evenly into the prepared oven-safe dish. Place it in the oven and bake for 15-20 minutes. You're looking for the edges to be lightly puffed and the centre to be warm all the way through.

Warm the Jelly: While the cheese is baking, spoon the pepper jelly into a small saucepan or a microwave-safe bowl. Warm it gently over low heat or in the microwave for 20-30 seconds, just until it's loosened and easily pourable. Don't let it boil. I find that this step makes it much easier to spread evenly.

Assemble the Appetizer: Once the cream cheese is baked, carefully remove it from the oven. Immediately pour the warmed pepper jelly over the top, spreading it gently to cover the surface.

Garnish and Serve: Sprinkle the toasted pecans and freshly chopped chives over the jelly. Serve the appetizer warm with your choice of sturdy crackers, toasted baguette slices, or even some crunchy celery and carrot sticks.