Ingredients

Wafers:
1/2    cup (125 mL) crumbled blue cheese
1/4    cup (50 mL) butter, softened
1/2    cup (125 mL) all-purpose flour
1/4    cup (50 mL) cornstarch
Salt and pepper to taste
1/3    cup (75 mL) finely chopped roasted pecans

Topping:
4     ounces (125 g) cream cheese, softened
1     tablespoon (15 mL) apricot jam
1/2    teaspoon (2 mL) curry powder
36     pecan halves, toasted

Directions

Wafers: In mixing bowl, cream together blue cheese and butter, beating until smooth.

Add combined flour, cornstarch, salt and pepper, stirring just until mixed. Stir in chopped pecans. Shape into a ball. Cover in plastic wrap and refrigerate until firm, about 1 hour.

Turn out onto a lightly floured surface and roll to 1?8-inch (3 mm) thickness. Cut dough into rounds, using a 1-inch (2.5 cm) cookie cutter. Place rounds an inch apart on a lightly greased cookie sheet and bake at 325°F (160°C) for about 18 minutes, until lightly browned.

At this point, wafers can be frozen in a covered rigid container for up to 1 month.

Remove from freezer and proceed with topping.

Topping: In mixing bowl, blend together cream cheese, apricot jam and curry powder, beating until smooth. Spoon mixture into a pastry bag fitted with a star tip, and pipe a small rosette onto each wafer. Gently press a toasted pecan half on top of each rosette. Makes about 50 appetizers.

Note: These can be stored in a covered container in the fridge for up to 3 days.