Prep 30 mins
Cook 5 mins
A great appetizer
- 3⁄4 cup pecan halves
- 5 tablespoons honey
- 8 ounces goat cheese
- 1⁄2 cup port wine
- 36 leaves endive
- 9 figs, 3/4 inch wedges (fresh or dried)
- Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
- Stir and bake 4 minutes longer until shiny.
- Make 36 quenelles from goat cheese with demitasse spoons.
- Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
- About 5 minutes.
- If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.
I enjoyed this very much. The tang of the cheese and the bitter of the endive to be cut by the sweetness of the figs and suace. Then you have crunchiness from the endive and pecans and smoothness from the cheese and syrup. What can I say. Great taste and eye appeal! The directions need to be a little clearer. I arranged the cheese on the endive then place 1/4 wedge of fig on each placed one pecan on the fig and drizzled the sauce over it.
Oh my! This was out of this world good! I always know if Rita likes it, we will too! I reconstituted the figs I had dried from my mom's tree from last summer, (the birds didn't get them thanks to my cousins!), and served each guest 2. I do agree there could be instructions on how these should go to together, therefore the 4 stars, but what I did is what ~Rita~ did. Actually, I just smeared the goat cheese on the endive leaves, topped with figs, then the pecans, then drizzled the sauce. This is a keeper! There are 2 left, I'm going to eat them NOW!
Loved this, used fresh figs and really enjoyed the different textures and flavours, may try walnuts next time for a bit more bite. Thanks for this recipe will be making again. Made for ZWT5