Spicy Pecan Blue Bites

Now this is one FABULOUS dish!

Like spice? Like blue cheese? You'll LOVE these. I am not going to lie, I know blue cheese is an acquired taste - one which I've been sooo lucky to acquire - and I also know not everyone likes spicy food. If you don't like either, avoid this bite recipe that is bursting with those flavours. 

This recipe is from my Aunt Gayle. I have one word to describe Gayle: FABULOUS! But, I digress. She, like the rest of my family, is a fantastic cook. If only I lived in Kelowna so I could enjoy more of her awesome dinner parties - which go far, far beyond fine food. 

I would serve this with with another small bites recipe or maybe a dip as an appie before dinner. They are very easy to whip up for guests and in my experience, they disappear fast. 

40 pecan halves - they need to be full halves and if you're like me you will want extra for snacking!

1 tbsp olive oil

A soft blue cheese like Gorganzola

1 tsp cayenne pepper

2 tsp sugar

Honey to drizzle

1. Preheat oven to 350F. Toss nuts in olive oil. Mix cayenne and sugar in a bowl, adjust by adding more of either one to your taste preference. Toss nuts in spices until nicely coated. 

2. Lay coated pecans on a baking sheet and bake until toasted. The time will vary depending on your oven, and there is a fine line between toasted pecans and burnt pecans, so keep a close eye. Mine took about 10-12 minutes. Cool pecans fully.

At this point you can seal the pecans in an airtight container for up to 2 days. 

3. You'll want to leave your blue cheese on the counter for awhile so it is soft. Roll a small ball of blue cheese with your fingers and press it between 2 pecan halves. I make the ball about the size of one pecan half. 

4. Line the "pecanwiches" on a serving tray and drizzle with a very small amount of honey. 

Serve and prepare to take your praise!

Prosciutto Balls with Bocconcini and Tomatoes

Pu Pus (yes, pronounced "poo poos"). I'm not joking. Hawaiian for snacks, this is the term I grew up using to describe any sort of smaller, nibble-type snack. Basically, appetizers.

So sometimes when my Mom didn't have the usual homemade bread and cold cuts for a sandwich, she would pack our lunches full of pu pus. Pepperoni sticks cut up, cheese bites, etc. Sometimes when she didn't feel like cooking a big dinner, she would creatively decide it was a pu pu night. Gosh I feel embarrassed just thinking about how that sounds...

So, all grown up now, and the primary chef of my own household, I am responsible for coming up with all sorts of snacks, appetizers and nibbles for us, and our guests when we entertain. I like the cheese board, a homemade dip - for which I have many awesome recipes to share, and other bite-sized treats. I also like to serve a variety. This means that I need to have a few go-to pu pus that I can use to jazz up a cheese board, or complement a feta and sundried-tomato torta.

The follwing recipe is from Fine Cooking (I'm their most loyal follower and absolutely love their website and magazines!) and I just love how easy it is to whip them together and how amazing they taste. I have now served them to quite a few different groups and I've never, not once, had leftovers.

Whoever thought pu pus could be so yummy? (Did I take that too far?!)

8 pieces of prosciutto, sliced lengthwise in 2

16 pieces of fresh basil, sliced lengthwise in 2

8 cherry tomatoes, halved

8 cocktail boccochini cheeses, halved

Your best extra virgin olive oil

Salt and pepper to taste

1. Lay the sliced prosciutto on your chop block. At the bottom of each strip, lay 2 pieces of sliced basil. 


2. Make a ball by pressing the cheese and the cherry tomato together. 


3. Generously salt and lightly pepper the balls before rolling up and finishing with a toothpick.

4. Refrigerate for up to one hour. Let sit on counter and drizzle with oil at least 10 minutes before serving. 

Serve and prepare to take your praise!