For the Apple Butter: In a mixing bowl, combine all ingredients. Let sit 30 minutes at room temperature. Transfer mixture to a stockpot with 2 cups water. Over medium heat, bring mixture to a simmer. Reduce heat and cook until apples are tender. Remove from heat and using an immersion blender, purée mixture until smooth. Return pot to low heat and cook additional 1 hour, or until mixture has reduced and an applesauce-like consistency is achieved. Let cool. Transfer to an airtight container and refrigerate.

For the Pecan Caramel: In a saucepan over low flame, bring cream to a simmer. Keep warm. In a separate saucepan over low flame, add sugar and cook until slightly caramelized. While whisking, slowly incorporate cream into the sugar. Bring mixture to a simmer. Reduce heat and cook 10 minutes, or until desired consistency is achieved. Let cool. Heat oven to 350°F. Place pecans on a baking sheet and toast 20 minutes, or until evenly browned. Let cool, then chop into bite-sized pieces. In a sauté pan over medium-low heat, warm 2 tablespoons of the cooled caramel. Once warmed through, stir in 1 tablespoon of the reserved toasted pecans. Reduce heat and keep warm.

To Assemble and Serve: In a sauté pan, brush ciabatta slices with butter and toast until desired doneness. Set aside. Arrange Humboldt Fog goat cheese on a serving plate. Place 1 dollop Apple Butter, 1 dollop Pecan Caramel, and toasted ciabatta next to the cheese. Sprinkle with freshly ground black pepper.