By: Bev Weidner, Bev Cooks
- 2 sheets puff pastry, thawed and cut into small squares (2" x 2" works well)
- 4 slices bacon, rendered and crumbled (reserve about a tablespoons bacon fat)
- 1 cup pecans
- 1/2 cup brown sugar, packed
- 1 pinch cinnamon
- 1 pinch salt
- 1 cup pecan pieces
- 1 package (4 ounces) Roth® Buttermilk Blue® Cheese, crumbled
- Minced parsley, for garnish
- Heat the oven according to the puff pastry box directions. Place pastry squares on a rimmed baking sheet and set aside.
- Fry bacon in a nonstick skillet, reserving about 1 tablespoon fat in skillet. Drain on paper towels. Crumble bacon. After you render the bacon, save about a tablespoon of bacon fat to make the candied pecans.
- To the reserved bacon fat, add the brown sugar, cinnamon, and salt. Heat over medium, until the sugar dissolves and begins to bubble. Add the pecans pieces and stir to coat with the thick, sugary goo-like skillet mixture, until coated.
- Remove from the pan, place on parchment paper and let cool. Once cool, break into pieces.
- Divide and sprinkle Roth Buttermilk Blue® Cheese on each puff pastry square. Bake about 15 minutes, or until the squares are puffed up and the cheese is slightly browned and slightly melted.
- Garnish each square with reserved crumbled bacon, candied pecans, and minced parsley. Serve immediately.
Note: Due to the size of puff pastry sheets, you may not have all perfect 2” x 2” squares.