Ingredients
-
3/4
-
5
-
8
-
1/2
-
36
-
9
-
-
-
-
-
-
-
-
-
Directions
Endive with Goat Cheese, Fig and Honey-Glazed Pecans, A great appetizer, 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!
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Steps
|
1
Done
|
Toss Pecan Halves With 2 Tbl Honey, Place on Sheetpan and Bake at 350 For 4 Minutes. |
|
2
Done
|
Stir and Bake 4 Minutes Longer Until Shiny. |
|
3
Done
|
Make 36 Quenelles from Goat Cheese With Demitasse Spoons. |
|
4
Done
|
Place Port and Remaining Honey in Saucepan, Cook Over Low Heat Until Reduced by Half and Is Thick and Syrupy. |
|
5
Done
|
About 5 Minutes. |
|
6
Done
|
If Using Dried Figs, Reconstitute in 3 Tbl Warm Water and 2 Tbl Port For 5 Minutes. |
