by loubaby
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cookinginvictoria's Testing Notes:
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1 1/2 cup pecan halves Ask a question about this ingredient
2 1/2 tablespoons unsalted butter, melted Ask a question about this ingredient
2 1/2 tablespoons brown sugar Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1 teaspoon minced, fresh rosemary Ask a question about this ingredient
1 pound Goat cheese Ask a question about this ingredient
1/2 teaspoon finely ground fresh black pepper Ask a question about this ingredient
Preheat to 400. Toss pecans with butter, sugar, salt and rosemary; toast until browned 8-10 minutes in 400 oven. Cool.
Ask a question about this stepFinely chop pecans in food processor til finely chopped. Make sure pecans are really cool or cold before rolling cheese.
Ask a question about this stepForm herbed cheese into 1/2 inch sized balls and roll in seasoned pecans; drop into small paper doily cups and chill in refrigerator or freeze for 1/2 hour before setting out on your party table. Freeze or chill your serving plate as well. I like to chill the plain cheese balls on waxed paper in the refrigerator and roll in the nut mixture as close to serving as possible to retain the crisp crunch of the butterey pecans.
Ask a question about this stepNote: My original recipe called for Boursin herbed cheese and that is good, but lately I have been using plain Goat cheese mixed with a little pepper; I like the cleaner flavor.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
Nice little mouthfuls! This recipe will definitely be on the holiday menu!