6 ounces goat cheese (1 log)
   1 cup chopped pecans
   12 figs such as Calimyrna or Black Mission, halved
   3/4 cup agave nectar
   Coarse salt and black pepper

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Place the finely chopped pecans in a shallow dish. Season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate log until firm if necessary, then cut evenly into rounds.

Divide the figs evenly between six shallow bowls or dessert plates. Top figs with a round of pecan-crusted goat cheese. Drizzle 2 tablespoons of agave over each serving. Serve immediately.

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