A fresh berry with a punch of blue cheese and crunchy pecans could appeal to those who shy away from overly-sweet desserts. They are so easy to assemble—the blue cheese sticks to the fruit, and the nuts stick to the cheese. The green tops can be used as a handle for picking berries up. Include this ensemble on your 4th of July buffet for the red, white, and blue effect.
MAKES 36 STRAWBERRY HALVES
GET A NICE SHARP KNIFE
18 large strawberries
Maytag blue cheese, softened
20 pecans, chopped
Cut each strawberry in half leaving the greens intact. On each half, spoon on a little blue cheese, push down with thumb. Spread chopped pecans on a cutting board. Turn strawberries face down and press the blue cheese into the chopped nuts. Arrange on serving platter.
BLUE CHEESE BUYING GUIDE:
There are so many varieties of blue cheese, each one with its own texture, piquancy and taste. Keep in mind raw cheeses offer a more complex flavor profile, with a sense of terroir. Ask for tastes at your local cheese emporium!
 Gorgonzola Mountain -italy- Cow’s milk. Strong.
 Gorgonzola Dolce -italy- Cow’s milk. Soft, spreadable.
 Maytag Blue -iowa- Raw cow’s milk. Quintessential.
 Great Hill Blue -massachusetts- Raw cow’s milk. Piquant, slightly sweet.
 Fourme D’Ambert -france- Raw cow’s milk. Dense, crumbly.
See more red & white recipes for a patriotic buffet in 04 July 4th Bash