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APPETIZER
FINGER FOODS:
Goat Cheese Truffles Coated with
Spicy Maple Pecans
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Goat
Cheese Truffles Coated with
Spicy Maple Pecans |
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A wonderful fall
appetizer...
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4
Tbs |
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butter |
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1/3
cup |
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pure
maple syrup |
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6
quarter-sized |
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slices fresh ginger, halved |
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1
Tbs |
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water |
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1
tsp |
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ground ginger |
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1
tsp |
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salt |
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1
tsp |
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tabasco sauce, or to taste |
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¾
lb |
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shelled pecans, finely chopped |
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1
lb |
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mild
soft goat cheese, at room temperature |
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1
cup |
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arugula leaves, washed and dried |
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1 |
To make the
pecans: Preheat the oven to 300°F. Line a baking
sheet with foil or a Sil-Pat. |
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2 |
Combine the
butter, syrup, ginger, water, ground ginger,
salt, and tabasco in a small saucepan and simmer
over low heat for 2-3 minutes. Place the nuts in
a bowl, pour the glaze over them and toss well
to coat. Spread the nuts in a single layer on
the prepared baking sheet and bake 30 to 40
minutes, stirring at 15 minute intervals, until
nuts are light and almost dry when you toss
them. Slide the foil or Sil-Pat off the baking
sheet and onto a rack to cool the nuts
completely. |
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3 |
Assemble
truffles: Place goat cheese in a bowl and stir
in a generous pinch each of salt and pepper.
Roll the cheese into 24 small balls. Roll the
balls in the finely chopped nuts. Place the
arugula on a platter and top with the coated
truffles. |
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Yield: 24
appetizers |
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Cooking Tips |
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*The nuts may be
made ahead and stored in airtight containers at room
temperature or in the freezer for up to one month. |
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**Truffles can be
made up to 6 hours in advance and refrigerated. Place on
arugula-lined platter just before serving. |
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Recipe Source |
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Liano CLBB |
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CLICK HERE to see
discussion about this recipe on The Recipe Girl blog.
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Definitely the major hit at our happy hour
party. These are delicious little bites. Be sure to roll the
goat cheese into small balls to roll. One of our guests suggested
that perhaps you could even make this one big 'cheese ball' by taking
the pound of goat cheese and mixing in a few of the nuts, rolling it
into a large ball and rolling it in nuts- served with crackers.
The maple pecans were YUMMY. The recipe makes enough to have extra
to toss into salads."
-San Diego, CA
****Restaurant
Quality!- would
make it again. "Served this
at a wine and cheese tasting party! These were a huge hit and got rave
reviews. Make you don't chop the pecans to small - almost burned mine.
My teenage son had one of the leftovers and he loved them. Excellent!"
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