Nutty Napoleons

3 Reviews

Prep: 30 min
Cook: 10 min
Ready In: 40 min

“A family favorite! Pecan halves sandwich and are topped with a tasty cheese mixture to form bite-sized treats that will make your guests nutty for more! This appetizer may not take over the world, but it will definitely take over your taste buds!” - by Honda

Ingredients

96 pecan halves
1 (3 ounce) package cream cheese, softened
2 ounces stilton cheese
2 teaspoons port wine
1/2 teaspoon honey
1 pinch ground black pepper
2 tablespoons chopped fresh chives

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Metric US

Original recipe yields 48 treats

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place pecan halves in a single layer on a large baking sheet. Bake in the preheated oven 7 to 10 minutes, or until browned.
In a food processor, mix together cream cheese, stilton cheese, port wine, honey and pepper. Process until smooth. Transfer to a sealable plastic bag.
Arrange half the pecans on a large, flat serving dish, flat side down. Cut the tip off plastic bag. Pipe approximately 1/4 teaspoon cream cheese mixture onto each half. Top with remaining pecan halves, flat side down. Pipe another 1/4 teaspoon cream cheese mixture onto each. Garnish with chives.

Nutrition

Amount Per Serving (48 total)

Calories
31 cal
2%

Fat
3.1 g
5%

Carbs
0.6 g
< 1%

Based on a 2,000 calorie diet

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Reviews (3)

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dandy491

Jan. 25, 2004

"When tasting this recipe as I was assembling, I felt the bleu cheese was overpowering. After I put them together and let them sit in the refrigerator for a couple hours, the flavors all came together ..." See moreand the bleu cheese flavor blended perfectly. This appetizer was a big hit in our household and disappeared in minutes. This is a keeper folks and it is simple to prpare."

CAForster

Jun. 25, 2009

"I used gorgonzola instead of stilton because it was on sale and then switched the port for some brandy because it's what I had and used Sweet & Spicy pecans from Trader Joe's to save having to roast t..." See morehe nuts myself - So Tasty!! I'll be making these often."