Honey Figs with Goat Cheese and Pecans


* 1 cup Chopped pecans

* Coarse salt and freshly ground black pepper

* 1 each 6 oz log fresh goat cheese

* 12 to 16 fresh figs (such as Brown Turkey, Calmyrna, or Black Mission)

* 3/4 cup Savannah Bee Company Cheese Honey


To prepare the goat cheese, place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.

To prepare the figs, using a small paring knife and starting at the stem end, quarter the figs, but don’t quite cut all the way through the bottom. Open them slightly to form a flower.

To serve, divide the figs evenly among 4 or 6 shallow bowls. Top each fig with a round of pecan-crusted goat cheese. Drizzle the Savannah Bee Company Cheese Honey over the figs and cheese. Season with salt and pepper and serve.

Recipe courtesy of Bon Appetit, Y’all, by Virginia Willis

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