"An easy and tasty little appetizer! Adapted from BG&H magazine. Pecans are grown in the South and also in Africa!"
finely shredded gouda cheese
( 4 ounces)
pecan halves, toasted
Toast the pecans in a 325*F. oven for 10 minutes, then let cool.
Bring shredded cheese to room temperature in a medium mixing bowl (allow 30 to 60 minutes). Add sour cream. Beat with an electric mixer until combined and mixture is creamy. Using a scant teaspoon for each, pipe or mound cheese mixture onto the flat side of half of the pecans. Top with remaining pecans, flat side down.
Tip: To pipe the Gouda mixture onto the pecans, spoon the mixture into a self-sealing plastic bag and snip off a corner.