Amanda Boury of Youngsville won her third straight cooking contest Thursday at the N.C. State Fair. Her recipe for Pecan Pesto Pizzette with Goat Cheese won the N.C. Pecan Association Pecan Recipe Contest.
Boury won $100 and a blue ribbon. Earlier this week, she won recipe contests for eggs and pork.
Anne Scott of Raleigh earned second and $75 with Upside Down Pecan and Apple Tart, and Elise Easterling of Chapel Hill took third and $50 for Chocolate Praline Pumpkin Tart. Sharon Waidler of Raleigh received an honorable mention and $25 for Pecan Plum Cake.
Each dish had to be prepared with at least one cup of pecans grown in North Carolina if available. Recipes were judged on taste appeal, appearance, creative use of pecans and ease of preparation.
Following is the winning recipe:
Pecan Pesto Pizzette with Goat Cheese
1 8-ounce container of fresh pesto
1 cup chopped N.C. pecans
1 8-ounce package of goat cheese
¾ cup chopped roasted red peppers
1 cup chopped arugula
3 flatbread (or pitas without the pockets)
On a flatbread, spread about 1 tablespoon of pesto. Crumble 1/3 of the goat cheese over the pesto and add about 1/3 cup pecans and ¼ cup peppers on each. Bake at 350 degrees for about 12 minutes. Top with 1/3 cup arugula, drizzle with balsamic vinegar and cut into wedges to serve. Makes three pizzettes.