Toasted Pecan and English Stilton Napoleons
Serves: 12; about 4 each
Prep time: 15 minutes | Cook time: 15 minutes | Ready Time: 30 minutes
These sweet and tangy little numbers are sublime and super easy to prepare. Tip: Make the filling and toast the nuts a day in advance for easy assembly the day of your party.
96 (about 5 oz) perfect pecan halves
3 oz cream cheese, at room temperature
2 oz Stilton cheese, at room temperature
2 tsp port
1/2 tsp honey
Pinch of cracked black pepper
2 Tbsp chopped fresh chives, for garnishing
96 (about 5 ounces) perfect pecan halves
3 ounces cream cheese
2 ounces Stilton cheese
fresh chives, for garnish
Preheat the oven to 350°F. Place the pecans on a baking sheet. Bake until brown and aromatic, 7 to 10 minutes. Remove from the oven and let cool. Combine the cream cheese, Stilton, port, honey, and pepper together in a food processor. Process until smooth. Transfer to a plastic bag and squeeze mixture into one corner. Spread 24 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 teaspoon of the cheese mixture evenly onto each pecan half. Top with a second pecan, flat-side down, and pipe about 1/4 teaspoon of the cheese mixture onto each napoleon. Sprinkle with chopped chives to garnish.