Light and fresh, the smooth bright flavor of chevre with sweet pear and pecans are carried on tender endive leaves. Laying the leaves on a serving platter in a circular pattern around a decorative pear makes a beautiful presentation.
Makes about 60 pieces
9 endive heads large
11 ounces chèvre goat cheese
black pepper fresh cracked
1 pear
6 tablespoons olive oil
½ cup candied pecans chopped page 98
kosher salt
½ teaspoon sugar
Remove leaves from endive heads. Wash and pat dry.
Core pear and chop.
Gently mix by hand, chevre with 1 tablespoon of olive oil, a few grinds of fresh cracked pepper, sugar and pinch of salt. Fold in chopped pear and ½ of the candied pecans (do not over mix).
Top each leaf near the bottom with chevre mixture (about 2 teaspoons) and arrange on platter, sprinkle with remaining pecans, and drizzle with 2 tablespoons of olive oil, some salt and more cracked pepper.