Photo by Rhoda Peacher
- 40 roasted pecan halves
- 4 T. cream cheese
- 4 T. blue cheese, gorgonzola or stilton cheese
- 1 T. sherry
- 1 tsp. honey
- dash of salt and finely ground white pepper
- 1 T. finely chopped green onion, for garnish
To roast nuts on stove top, place single layer of nuts in pan and roast over medium-high heat, stirring regularly until golden brown and you smell nut aromas emerging (about 10 minutes). If roasting in oven, place single layer of nuts on cookie sheet and roast at 350 degrees F for 8 to 10 minutes or until they’re browned and the aromas are noticeable. Shake the cookie sheet to jostle the nuts every 5 minutes.
While nuts cool, put cheeses, sherry, honey, salt and pepper in food processor and blend until smooth.
Use pastry bag that has a tip with a wide opening to apply dollop of cheese mix on flat side of pecan half. Place another pecan half on top to make sandwich. Squirt another dollop of cheese mixture on top. Garnish with green onion.
Makes 20 appetizers.
Variation: Use this same cheese mix on celery or sliced cucumber, pear or apple, and garnish with chopped roasted nuts.