See Also: Appetizers · Cooking Club
Cheese, Carrots, and Pecans
From Dorothy McNett's recipes at www.dorothymcnett.com.
slices of medium cheddar or Swiss or Irish cheese, etc.
slices of fresh carrots
pear confit or quince paste, or Creamy Pecan Butter
raw or spiced pecans
Slice the cheese into slices about 1/4 inch thick and about 1 inch square. Slice the carrots into 1/4 inch rounds. Dollop each slice of cheese and each slice of carrots with a bit of the confit or paste and then place a pecan on top.
Recipe created 2007-11-23.
