Gouda Pecan Bites Recipes

PECAN PIE BITES

Steps:

• Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
• In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
• Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
• To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don't worry...you'll be adding more filling after they bake!
• Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

GOOEY GOUDA PUFF-PASTRY BITES

Steps:

• Preheat oven to 425°F. On a lightly floured surface, roll out pastry to an approximately 11-by-16-inch rectangle. Trim edges straight to a 10-by-15-inch rectangle. With the tines of a fork, prick pastry all over at 1/2-inch intervals. Cut into twenty-four 2 1/2-inch squares (a 4-by-6 grid). Press each square into the cup of a mini muffin tin. Spoon 1/4 teaspoon Dijon into bottom of each pastry shell. Refrigerate until pastry is firm, at least 15 minutes.
• Bake until pastry cups are puffed, golden along edges, and beginning to set, about 15 minutes. Working quickly, remove from oven and press a cube of cheese into center of each pastry with the handle of a wooden spoon. (Cheese should depress pastry to reach bottom of cup.)
• Continue baking until pastry is golden brown and cheese is melted, 8 to 10 minutes more. Let cool in tins a few minutes. Transfer to a serving tray, top with jam, and sprinkle with pepper. Serve warm.

GOUDA BITES

Steps:

• Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with garlic powder. Cut into 24 pieces; lightly press onto the bottom and up the sides of ungreased miniature muffin cups. , Bake at 375° for 3 minutes. Place a piece of cheese in each cup. Bake 8-10 minutes longer or until golden brown and cheese is melted. Serve warm.

GOUDA PECAN BITES

Steps:

• Bring cheese to room temperature in a medium mixing bowl (allow 30 minutes). Add sour cream and pecans. Beat with an electric mixer until combined and mixture is creamy. Cover and chill up to 1 hour. If mixture is too firm, let stand for a few minutes to soften before piping.
• To serve, spoon cheese mixture into a pastry bag fitted with a very large star tip (1/2 inch). Pipe cheese mixture onto assorted crackers and/or vegetable slices.

GOUDA PECANS

Steps:

• Either by hand or in a stand mixer, mix the gouda cheese, sour cream and Kosher salt together well. Chill for 15-30 minutes or until a spreadable consistency.
• Spread onto the flat side of a pecan and top with another pecan, bumpy sides facing out. You'll use a scant teaspoon on each pecan.
• Chill until ready to serve. I dusted mine with smoked paprika, which is optional. If adding one of the sauce variations, drizzle right before serving.
• If you tried this recipe, come back and let us know how it was in the comments or ratings!

STRAWBERRY GOUDA PECAN SALAD

Steps:

• 1. Rinse lettuce. Drain well and dry, and tear into bite-sized pieces. Arrange lettuce on a chilled platter.
• 2. Slice and cut the Gouda into bite-sized pieces. Arrange on top of bed of romaine lettuce.
• 3. Slice strawberries with an egg slicer, and arrange in between the pieces of cheese.
• 4. Slice cucumber into VERY thin slices. Slit each cucumber slice from center to outer edge, one time. Make a cucumber twist by giving the slice a twist at the "opening" of the cucumber at the slice, and arrange on top of the lettuce bed with the strawberries and Gouda.
• 5. Toast the pecans in an 8" saute pan, with 2 - 3 tbsp. sugar,for about 5 minutes, until the sugar caramelizes and the pecans have a nice roasted color. Don't add any fluid ... just let the sugar caramelize the pecans. Let pecans cool, then give them a 'rough chop', leaving in rather large, coarse pieces. Use a food chopper or large sharp knife for this. Set aside for the moment.
• 6. For dressing, use a whisk to mix jam, oil, pressed garlic clove, vinegar and salt and pepper in large glass measuring cup. Drizzle over the salad. Sprinkle pecans over the top of all.
• 7. Serve right away, with extra vinaigrette on the side for those who might prefer more.

GOUDA PECAN BITES

Steps:

• 1. Bring cheese to room temperature and mix in a medium mixing bowl(allow 30 minutes) Add sour cream and pecans. Beat with electric mixer until combined and mixture is creamy. Cover and chill for up to 1 hour. Serve with crackers or veggies.