Friday, December 30, 2005
Blue Cheese Canapes with Pecans and Grapes
These canapes were a huge hit at a party I had last year. They look so adorable--the tiny toasts, half grapes, and bright green leaves. And they taste great--tangy blue cheese paired with the sweetness of the grape. The crunch of the toast and pecan round out the bite. The recipe comes from the October 2003 issue of Gourmet and makes 30 canapes.
Ingredients:
1/4 c. pecan halves
1 t. unsalted butter
1/8 t. salt
3 oz. firm blue cheese, crumbled (3/4 c.)
30 Melba toasts
30 small fresh flat-leaf parsley leaves
15 small red seedless grapes, halved lengthwise
Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F. Toast pecans in a shallow baking pan until fragrant and a shade darker, about 10 minutes. Toss hot pecans in pan with butter and salt, then cool.
2. Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.
3. Top each cracker with a mounded teaspoon of cheese mixture, pressing together slightly, then top with a parsley leaf and a grape half, gently pressing them into cheese.
Labels: appetizers
