Endive with Goat Cheese, Fig and Honey-Glazed Pecans
- Reviews 3
Ready In: 35 mins
Yields: 36 appetizers
Ingredients
- 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
- 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.
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