Cheese, Carrots, and Pecans Recipe

From Dorothy McNett's Recipe Book.

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Cheese, Carrots, and Pecans

From Dorothy McNett's recipes at

slices of medium cheddar or Swiss or Irish cheese, etc.
slices of fresh carrots
pear confit or quince paste, or Roasted Onion Garlic Jam
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 spiced pecan on top. The flavors are PERFECT with a good red wine, especially Merlot.

Recipe created 2007-11-23.

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