Goat Cheese with Pistachios and Figs in Balsamic-Maple Syrup

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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.

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