A Seasonal Soirée: Blue cheese & pecan truffles with figs

12-12-2012
A Seasonal Soirée: Blue cheese & pecan truffles with figs

For the classiest cocktail parties this holiday season, ditch the spring rolls and satay skewers in favour of something a little more elegant...

These blue cheese and pecan truffles with figs are quick and simple to make but sure to impress. Grapes, pear or plums would work well in place of the figs. This recipe makes 12.

You'll need:

  • 25g (1 oz) pecans
  • 150g (5 oz) creamy blue cheese, rind removed
  • 1 fresh fig, cut into wedges
  • 12 small crackers

Method:

Blitz the pecans in a mini blender until finely ground. Tip into a small bowl and set aside.

Divide the cheese into 12 evenly-sized pieces and roll each into a small ball. Roll each one in the ground pecans until evenly coated. Arrange on a serving plate, cover and refrigerate until needed. Nestle the fig pieces and crackers onto the plate around the cheese truffles and serve.

Food and styling: Sharon Hearne-Smith, www.blueberrypie.ie
Photography: Elisha Clarke, www.elishaclarke.com

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