Nutty Napoleans Recipe


From "Cocktail Food: Fifty finger foods with attitude" (Chronicle Books) by Mary Corpening Barber and Sara Corpening Whiteford. Toasted Pecans stuffed with English Stilton.

Step 1

Preheat oven to 350F.

Step 2

Place pecans on a baking sheet. Bake until brown and aromatic, 7 to 10 minutes. Remove from oven and let cool.

Step 3

Combine cream cheese, Stilton, port, honey and pepper in a food processor. Process until smooth. Transfer to a sealable plastic bag and squeeze mixture into corner.

To assemble:

Spread 1/2 of the pecans flat-side down on a sheet tray. Cut a small tip off the corner of the bag of cheese mixture. Pipe about a 1/4 teaspoon of the cheese mix evenly on each pecan half.

Top with the second pecan, flat-side down, and pipe a 1/4 teaspoon fo the cheese mix onto each napolean. Sprinkle with chopped chives to garnish.

Chef Michael Reining is the host and producer of The Radio Kitchen. Chef Mike also caters and offers his Personal Chef services, "Chef Mike Presents!" in the greater San Francisco bay area. Email him at  

Things You'll Need

  • 96 perfect pecan halves
  • 3ounces cream cheese -- at room temperature
  • 2ounces Stilton Cheese -- at room temperature
  • 2teaspoons port wine
  • 1/2teaspoon honey
  • fresh ground black pepper
  • 2tablespoons fresh chives -- chopped

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