Yield: 48 appetizers Prep Time: 30 minutes
96 (5 ounces) perfect pecan halves
3 ounces cream cheese, at room temperature
2 ounces Gorgonzola or blue cheese, at room temperature
2 teaspoons port
1/2 teaspoon honey
pinch of cracked black pepper
2 Tablespooms chopped fresh chives, for garnishing
1. Preheat oven to 350°F.
2. Place pecans on baking sheet. Bake until brown and aromatic, 7 to 10 minutes. Remove from the oven and let cool.
3. Combine cream cheese, Stilton, port, honey, and pepper in a food processor. Process until smooth. Transfer to a sealable plastic bag and squeeze mixture into one corner. (Use a bag plus a decorative tip if you're going for a more decorative look).
4. To assemble: Spread 48 pecan halves flat-side down on the sheet tray. Cut a small tip off the corner of the bag of cheese mixture. Pipe about 1/4 tsp. of the cheese mixture evenly onto each pecan half. Top with a second pecan, flat-side down, and pipe 1/4 tsp. of the cheese mixture onto each napoleon. Sprinkle with chopped chives to garnish.
Recipe Source: Cocktail Food
*Do ahead tips: The pecans can be toasted up to 3 days in advance and stored in an airtight container. The Stilton mixture can be prepared up to 3 days in advance and refrigerated; bring it to room temperature before assembly. Assemble up to 3 hours in advance and let sit at room temperature.
*If you reduce the recipe, do not use a food processor; make the cheese mixture by hand.
*Chop extra chives and sprinkle them onto a plate as a colorful backdrop for the napoleons.