1/2 cup (125 mL) crumbled blue cheese
1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) cornstarch
Salt and pepper to taste
1/3 cup (75 mL) finely chopped roasted pecans
4 ounces (125 g) cream cheese, softened
1 tablespoon (15 mL) apricot jam
1/2 teaspoon (2 mL) curry powder
36 pecan halves, toasted
Wafers: In mixing bowl, cream together blue cheese and butter, beating until smooth.
Add combined flour, cornstarch, salt and pepper, stirring just until mixed. Stir in chopped pecans. Shape into a ball. Cover in plastic wrap and refrigerate until firm, about 1 hour.
Turn out onto a lightly floured surface and roll to 1?8-inch (3 mm) thickness. Cut dough into rounds, using a 1-inch (2.5 cm) cookie cutter. Place rounds an inch apart on a lightly greased cookie sheet and bake at 325°F (160°C) for about 18 minutes, until lightly browned.
At this point, wafers can be frozen in a covered rigid container for up to 1 month.
Remove from freezer and proceed with topping.
Topping: In mixing bowl, blend together cream cheese, apricot jam and curry powder, beating until smooth. Spoon mixture into a pastry bag fitted with a star tip, and pipe a small rosette onto each wafer. Gently press a toasted pecan half on top of each rosette. Makes about 50 appetizers.
Note: These can be stored in a covered container in the fridge for up to 3 days.