Recipe by susie cooks
A great appetizer
Top Review by Rita~
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.
- 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)
Directions See How It's Made
- 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.