Sweet Sensations Honey, Pecan and Cheese

INGREDIENTS:
6-8oz. Bleu, Gorgonzola or Goat Cheese
1/2 cup Gourmet Temptations Honey
1/2 cup Pecans, toasted and chopped Plain La Panzanella crackers or any plain cracker

Place cheese on a serving plate, drizzle honey over the top then sprinkle with Pecans. Serve with Crackers. A very elegant appetizer and one of the easiest you will ever make.

Goat Cheese Stuffed Won Tons

INGREDIENTS:
1 package square wraps
Peanut oil for Frying Won Tons
11 oz. Goat Cheese
3 Tbsp. of Ms. Earle's Zesty 2 Pepper Pineapple Jam
1 small Shallot Clove, minced
2 Garlic Cloves, minced
3 Tbsp. Pecans, toasted and chopped.

COOKING INSTRUCTIONS:
Mix together goat cheese
Ms. Earle's Zesty 2 Pepper Pineapple Jam
Shallots
Garlic and Pecans
Use one teaspoon of filling per wrap.
Follow folding directions, alternate shapes for an attractive display.
Heat peanut oil in skillet to 350 degrees or until oil spatters.
Fry 4 to 6 won tons at a time, turning once until won tons are golden (about 2 minutes).
Drain on paper towels.
Yields approximately 35 min.

Sweet Sentations Honey Pecan and Cheese

INGREDIENTS:
6-8 oz. Blue, Gorgonzola or Goat cheese
1/2 cup Sweet Sentations Honey Pecan Wheat Thins

Place cheese on serving platter, top with Sweet Sentations Honey Pecan Sauce. Serve with crackers. A very elegant appetizer and one of the easiest you will ever make.

Italian Cheese with Berries and Balsamic

INGREDIENTS:
1 cup Pecans
1/2 cup + 2 tblsp. Frangelico Liqueur divided
(2) - 8 ounce packages Mascarpone Cheese
1/4 cup Confectioner’s Sugar
1 cup Ms. Earle’s Raspberry Jam, slightly warmed
1/4 cup Fig Balsamic
1 lb. Purple Seedless Grapes
1/2 pint fresh Strawberries or Raspberries
1/2 pint fresh Blueberries or Blackberries

Soak nuts in 1/2 cup Frangelico. Meanwhile in a mixing bowl, combine Mascarpone Cheese, Confectioner’s Sugar and 2 remaining tablespoons Frangelico. Beat at medium speed with an electric mixer until smooth.

Place one cup Mascarpone mixture in a *pastry bag with a plain tip. Pipe approximately 1/4 cup Mascarpone mixture into the bottom of 4 stemmed dessert glasses. Top with 2 tablespoons Raspberry Jam and sprinkle with 2 tablespoons of nuts per glass. Drizzle 1 1/2 teaspoons Fig Balsamic Vinegar over the nuts in each glass. Repeat Mascarpone and Raspberry Jam layers, using remaining ingredients. Top with fresh fruit, starting at the back edge of each glass with a grape cluster and adding berries in a cascading design. Sprinkle 2 tablespoons nuts in each glass and drizzle 1 1/2 teaspoons Fig Balsamic Vinegar over fruit and nuts in each glass.

NOTE: Using a resealable plastic bag with one corner snipped works as well.