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Toasted Pecan and English Stilton Napoleons
3 oz. cream cheese, at room temperature
2 oz. Stilton cheese, at room temperature
2 t. port
1/2 t. honey
pinch of cracked black pepper
2 T. chopped fresh chives, for garnishing
Preheat the oven to 350°F. Place the pecans on a baking sheet in a single layer.
Bake until browned and aromatic, 7 to 10 minutes. Remove from oven and let cool.
Combine the 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.
To assemble: 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.
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.
Makes 48 napoleons.
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