These Cheesy Pecan Appetizers are the kind of elegant little bites that disappear quickly on a party tray (like my hot brie kisses). Think of them as tiny pecan “napoleons”: toasted pecan halves with a tangy, creamy Gorgonzola filling piped in-between, finished with a hint of port, honey, and fresh chives. They’re crunchy, creamy, sweet, salty—and absolutely irresistible.
If you’re hosting a cocktail party, book club gathering, or need an impressive starter, this is the recipe to keep in your back pocket. The whole thing comes together without too much trouble, and you can prepare nearly every element ahead of time. They look fancy, taste even better, and always spark conversation.
These are very easy to scale up—and you’ll want to, because they go fast.
Why You’ll Love These Cheesy Pecan Appetizers
- Simple ingredients deliver big flavor.
- They’re a restaurant-quality appetizer, and no need for a chef.
- They’re make-ahead friendly: prep each component days ahead.
- They have the perfect balance of flavors: creamy cheese, toasted nuts, sweet honey, and a splash of port.
- They’re elegant for entertaining: they look like something from a catered event.
Ingredients Needed:
- Pecans: Look for halves that are whole and uniform in size.
- Cream cheese + Gorgonzola: Creamy + tangy = perfect pairing.
- Port wine: Adds depth and subtle sweetness.
- Honey and pepper: Brightens and balances.
- Chives: Fresh, herbal finish and beautiful color.
How to Make Cheesy Pecan Appetizers
- Toast the Pecans: Bake the pecan halves until aromatic and lightly browned. This step intensifies the nutty flavor and makes every bite taste more special.
- Make the Cheese Filling: Blend cream cheese, Gorgonzola, port, honey, and pepper into a smooth mixture. Pipeable, creamy, and loaded with flavor.
- Pipe and Assemble: Pipe a small amount of filling onto half of the pecans, top with the remaining pecans, then finish with a decorative dollop on top and a sprinkle of chives.
- Serve or Refrigerate: Serve at room temperature—or store in the fridge for a few hours until guests arrive.
Recipe Tips
- Choose pretty pecans. Uneven halves make stacking difficult.
- Room-temperature cheese mixes easier. Cold cheese won’t blend smoothly.
- Don’t skip toasting. It transforms the pecans.
- Pipe carefully. A small decorative tip makes them look extra elegant.
- Assemble close to serving time for the best texture—but they hold well for several hours.
Make-Ahead Instructions
- Toast the pecans up to 3 days ahead.
- Make the cheese mixture up to 3 days ahead; soften before piping.
- Assemble up to 3 hours before serving.
These are an entertainer’s dream bites!
Serving Ideas
Serve these with champagne or sparkling wine. Add them to a festive charcuterie board along with fresh grapes and sliced pear and baked brie with fig jam. Make them part of a holiday cocktail spread.
Note from RecipeGirl:
“Every time I serve these Cheesy Pecan Appetizers, they are the one app that is always commented on. They look fancy, but they’re secretly so simple—just a handful of ingredients and a half hour of your time. I love making them for cocktail parties or holiday gatherings because people always pick one up… then come back for another. If you’re hosting, definitely double the recipe. Trust me—there will never be enough!” – RecipeGirl
Cheesy Pecan Appetizers
Equipment
- Baking Sheet (for toasting the pecans)
- Food Processor (for combining the cheeses)
- Large Zip Baggie (for piping onto the pecans)
Ingredients
- 96 halves (5 ounces) pecans (they need to be PERFECT!)
- 3 ounces cream cheese, at room temperature
- 2 ounces Gorgonzola or blue cheese, at room temperature
- 2 teaspoons Port
- ½ teaspoon honey
- 1 pinch freshly ground black pepper
- 2 tablespoons chopped fresh chives, for garnish
Instructions
- Preheat the oven to 350°F.
- Place pecans on a baking sheet and bake until brown and aromatic, 7 to 10 minutes. Remove from the oven and let cool.
- Combine the cream cheese, Gorgonzola, port, honey, and pepper in a food processor, processing 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).
- 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 evenly onto each pecan half. Top with a second pecan, flat-side down, and pipe ¼ teaspoon of the cheese mixture onto the top of each napoleon. Sprinkle with chopped chives to garnish.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
