July 01, 2010
3/4 cup whole pecans, toasted and chopped fine
1/2 cup green olives, pitted and without the red pimento
1 clove garlic, minced
8 oz plain goat cheese (Montrachet is a good choice)
Preheat oven to 350 degrees. Place pecans on a small baking pan and toast for 10 minutes, stirring once for even browning. Cool. Reserve 1/4 cup whole pecans for garnish and chop the remaining 1/2 cup finely.
Mix the chopped pecans with the olives in a small bowl. Add the oil and garlic.
Spread a cracker with the goat cheese. Top with the pecan-olive mixture. Break the reserved pecans into halves and use them to garnish.