Goat Cheese with Pistachios and Figs in Balsamic-Maple Syrup

securedownload-4

Spring means fresh maple syrup is on tap …. wonderful paired with figs and goat cheese!  Photo by White Point Imaging

A sweet and savory hors d’oeuvres reminiscent of Tuscany.  The balsamic-maple reduction makes this dish special.  Place a jar of syrup on the side for extra dipping and drizzling.  Serve with fresh figs if desired.

10 ounce log of goat cheese
1 cup pistachios, finely chopped plus whole nuts
1 cup dried figs, halved
1/2 cup balsamic vinegar
1/2 cup maple syrup

Macerate figs in balsamic vinegar for 1 hour or more. Meanwhile, roll goat cheese log in chopped pistachios. Wrap and refrigerate.

Place maple syrup and vinegar in a small sauce pan. Stir and add figs. Simmer on medium heat for 5 minutes. Remove figs and continue simmering until 1/4th of liquid is reduced, approx. 15 – 20 minutes. Cool and refrigerate for 1 hour. Note: Be careful not to overcook or balsamic-maple syrup will thicken to taffy like consistency when cooled.

Sprinkle whole pistachios on the plate and serve goat cheese log with figs and drizzled syrup.

One thought on “Goat Cheese with Pistachios and Figs in Balsamic-Maple Syrup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s