Blue Cheese Canapes with Pecans and GrapesRomulo Yanes
Recipe information
Yield
Makes 30 hors d'oeuvres
Ingredients
1/4 cup pecan halves (1 ounce)
1 teaspoon unsalted butter
1/8 teaspoon salt
3 ounces firm blue cheese, crumbled (3/4 cup)
30 small plain crackers such as Melba toasts
30 small fresh flat-leaf parsley leaves
15 small red seedless grapes, halved lengthwise
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
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.
Step 3
Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.
Step 4
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.
