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Cheese-Stuffed Pecans
1 cup finely shredded Gouda cheese (4 ounces)
3 tablespoons dairy sour cream
40 large pecan halves
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. Serves 10.
Note: To pipe the Gouda mixture onto the pecans, spoon the mixture into a self-sealing plastic bag and snip off a corner.
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