Figs! Goat cheese, caramelized onions, and sweet, delectable figs.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 4 cups finely chopped pecans
- 2 cups finely shredded Cheddar cheese
- 1 cup finely chopped green onion
- ½ cup mayonnaise, or as needed
- 1 (10 ounce) jar raspberry jalapeno jelly
Instructions
- Pulse pecans in a food processor until very finely ground.
- Stir pecans, Cheddar cheese, green onion, and mayonnaise together in a large bowl until mixture holds together. Transfer to a serving platter and top with jelly.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 102 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
It was necessary for me to decreased servings as well. I used smoked provolone using the smallest grater side. Green onions seemed overwhelming with other ingredients so I used chives…much better for a hint of flavor. I didn’t have raspberry jalapeno jam so I substituted with black berry jam with a dash of chipotle powder and drop of Tabasco Chipotle hot sauce. For those that don’t want any burn try ground sumac. This is a definite keeper as it is an unusual appetizer.
Great Thanksgiving snack. Severed with cream cheese and raspberry jalapeño as well as a much hotter pepper jelly. I like the extra heat but it’s not for everyone. Made 1/2 the recipe for a family gathering and it was more than enough.
I spread this on top of softened cream cheese and served it with pretzel chips. It was devoured and much enjoyed by all. I still get calls for the recipe.
This makes a lot, so I halved the recipie and still got a large bowl. Only change I made was I left out the onion, as I hate onion. And I used half pecans and half walnuts only because I never had enough pecans. Everybody loved it! Will make again, it has a nice texture and crunch to it. I stirred the jalapeño jam into it as opposed to spreading on top.
This was excellent, and very easy to make! I used Raspberry Chipotle Jam. Devoured by my family and friends on Thanksgiving. Thank you!
This recipe sounded interesting, but it wasn’t what I was expecting. I adjusted the serving size to 5 servings because pecans are so expensive up here and I wanted to try the recipe out before making a giant batch. I thought that the flavour of old cheddar cheese might be more apparent, but it wasn’t. I make my own jalapeño pepper jelly so I used that instead of buying a jar of raspberry jalapeño jelly. I found that the taste improved after it sat in the fridge for 24 hours, but I wasn’t compelled to eat it all up. Maybe if the cheese was doubled, or replaced with a very sharp cheddar, it might have a fuller flavour.