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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 |
| Cocktail
Food |
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All Rights Reserved.
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