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APPETIZER
FINGER FOODS:
Toasted Pecan Napoleons
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Toasted
Pecan Napoleons |
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For cheese and
nut lovers...
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96
(5 ounces) |
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perfect pecan halves |
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3
ounces |
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cream cheese, at room temperature |
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2
ounces |
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Stilton cheese, at room temperature |
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2
tsp |
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port |
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½
tsp |
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honey |
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pinch of |
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cracked black pepper |
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2
Tbs |
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chopped fresh chives, for garnishing |
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1 |
Preheat oven
to 350°F. |
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2 |
Place pecans
on baking sheet. Bake until brown and aromatic,
7 to 10 minutes. Remove from the oven and let
cool. |
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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. |
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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 ¼ teaspoon
of the cheese mixture onto each napoleon.
Sprinkle with chopped chives to garnish. |
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Yield: 48
Napoleons |
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Cooking Tips |
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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. |
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**If you reduce the
recipe, do not use a food processor; make the cheese
mixture by hand. |
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***Chop extra chives
and sprinkle them onto a plate as a colorful backdrop
for the napoleons. |
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Recipe Source |
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Cocktail Food |
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