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Cheese, Carrots, and Pecans
From Dorothy McNett's recipes at www.dorothymcnett.com.
slices of medium cheddar or Swiss or Irish cheese, etc.
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.