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Honey Figs with Goat Cheese and Pecans recipe

Honey Figs with Goat Cheese and Pecans.

This elegant recipe for Honey Figs withGoat Cheese and Pecans was a Viva Variety Recipe Contest Winner– Light Category, created by Virginia Willis of Atlanta, Georgia.

Recipe: Honey Figs with GoatCheese and Pecans

1 cup chopped pecans
1 (6-ounce) log goat cheese
12 fresh figs such as Calimyrna or Black Mission, halved
3/4 cup clover honey
Kosher or sea salt and freshly ground black pepper

  • Place the finely chopped pecans in a shallowdish. Season with salt and pepper. Roll the goat cheese log inthe pecans to evenly coat. Refrigerate log until firm if necessary,then cut evenly into rounds.
  • Divide the figs evenly between six shallowbowls or dessert plates. Top figs with a round of pecan-crustedgoat cheese. Drizzle 2 tablespoons of honey over each serving.
  • Serve immediately.

    Makes 6 servings.

    *Remove white part (the pith) of peel.

    Nutritional Infomation Not Provided.

    Recipe and photograph provided courtesyof National Honey Board.

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    2 Trim a sliver off the bottom of the figs so it stands upright. Holding each fig upright, slice the fig into quarters stopping three-quarters of the way down to create an open flower petal effect, keeping the base intact. Place on parchment lined baking sheet. Drizzle with a few drops of balsamic vinegar. Place about 2 teaspoons goat cheese in the center of the fig. Season with salt and sprinkle with thyme. Bake until the cheese is hot, about 7 minutes. Gorgonzola, pecans and walnuts all make tasty substitutes. Pressed for time? Skip roasting the nuts, serve cold on a platter drizzled with honey and chopped nuts. If out of season, use dried figs and make an indentation with your thumb to form a cup to hold the cheese.

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