1. Blend blue cheese, flour, butter and sage in a food processor until a sticky dough forms

2. Turn out and work pecans into dough. Divide dough in half and roll into logs about 2 inches in diameter

3. Wrap tightly in plastic wrap and refrigerate for 30 minutes. The rolls must be very firm before baking

4. Meanwhile, preheat oven to 350°F

5. Remove plastic wrap and cut rolls into 1/4-inch slices. Place slices 1 inch apart on a baking sheet

6. Bake for 10-15 minutes, until golden. Let cool on a wire rack

7. To serve, top each shortbread with a small amount of goat cheese

For an impressive, festive canapé, you could add a dollop of cranberry sauce, a small piece of pecan and top with a small piece of deep-fried sage leaf.