1cuparugula leaves (for garnish and display),optional
Instructions
PREPARE THE PECANS:
Preheat the oven to 300°F. Line a baking sheet with parchment paper or a Silpat. Combine the butter, syrup, ginger, water, ground ginger, salt, and Tabasco in a small saucepan and simmer over low heat for 2 to 3 minutes. Spoon out the ginger and discard. 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 20 to 30 minutes, stirring at 5 minute intervals, until the nuts are light and almost dry when you toss them. Timing will depend on your oven, so keep a close eye. Slide the parchment paper or Silpat off the baking sheet and onto a rack to cool the nuts completely.
ASSEMBLE THE TRUFFLES:
Place the 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 spiced, baked nuts. Place the arugula on a platter and top with the coated truffles. These may be eaten on their own, or you can display crackers to be eaten with them.
Notes
Don't chop the pecans too tiny- they'll burn if they're teeny tiny. The nuts may be made ahead and stored in airtight containers at room temperature or in the freezer for up to one month. Extra nuts are terrific in salads.
Goat cheese truffles can be made up to 6 hours in advance and refrigerated. Place on arugula-lined platter just before serving.
Reader tip: 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.