Nuts About Cheese

These cheese-stuffed pecans are the kind of appetizer that disappears from the tray before you’ve even announced what they are. Toasted nut halves sandwiched around a punchy filling of Stilton, cream cheese, mayonnaise, and a dash of Worcestershire.

Toasting the nuts first is what makes the whole thing sing. Raw pecans are fine, but eight minutes in the oven brings out a deeper, almost caramelized flavor that stands up to the bold blue cheese filling. Let them cool completely before assembling or the cheese will melt and slide right out.

The filling blends in a food processor in seconds. Stilton brings that sharp, salty funk, cream cheese smooths it out, and the mayonnaise loosens the texture just enough to sandwich neatly between two halves. A half teaspoon per sandwich is all you need.

Kitchen Tips

• Cool the nuts completely before filling. Even slightly warm nuts will soften the cheese and make assembly messy.
• Chill the filling until firm. It’s much easier to portion when it has body. Soft filling squishes out the sides.
• Use halves, not pieces. You need two flat-ish surfaces to sandwich. Buy pecan halves specifically, not the broken bits.
• Make ahead: These hold beautifully in the fridge for up to two days. The flavors actually improve overnight as the cheese absorbs some of the nut’s toasty oils.

Variations

• Walnut swap: Walnuts work just as well and their slight bitterness pairs nicely with the Stilton.
• Herb cream cheese shortcut: Skip the Stilton mixture entirely and use a flavored cream cheese like garlic-herb or pepper for a quicker version.
• Sweet-savory: Drizzle assembled nuts lightly with honey before serving for a sweet contrast against the blue cheese.