Crispy Endive with Goat Cheese, Fig, and Honey Glazed Pecans
This is one of those easy cold appetizers that tastes much more complicated than it really is. I love the combination of crisp-bitter endive, tangy goat cheese, sweet fig, and nutty-crunchy pecans. There's just so much going on, and it all comes together beautifully.
One of the best parts is how much of this cold hors d' oeuvres recipe you can do ahead of time. You can do the honey pecans several days ahead, if you like. Then the endive pieces themselves can be assembled a few hours ahead. Just add the pecans and port syrup right before serving.
Tip: to make this appetizer even prettier, soften the goat cheese (you can even add a little cream to thin it out) and pipe it into the endive leaves using a cake decorator's bag.
Recipe serves 36
- 9 Figs, dried or fresh, cut into 3/4 inch wedges
- 8 ounces soft Goat Cheese
- 3/4 C. Pecan halves
- 5 tbsp. honey, divided
- Salt to taste
- 1/2 cup Port Wine
- 36 leaves of fresh Endive
Directions: 1. Turn oven on to 350 degrees
2. Take 2 tbsp of honey and toss with the pecan halves and place on a cookie sheet. Spread out evenly and bake for 4 minutes. Then stir them, and bake 4 more minutes or until they're a bit shiny. Sprinkle lightly with salt, if desired.
3. Make 36 oblong scoops of the softened goat cheese
4. Take the remaining honey and mix in with the port wine in a small saucepan and cook on a low heat setting until it is thick and syrupy. It should reduce its volume by about half and take about 5 minutes.
5. If dried figs are used, take an extra 2 tbsp. Port Wine and 3 tbsp. warm water to reconstitute them for 5 minutes before using.
6. Place a scoop of goat cheese into the center of each endive leaf.
7. Divide pecan halves and figs evenly among endives.
8. Drizzle port syrup over.
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