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Appetizers


1/2 cup chopped pecans
1 tablespoon butter
1 medium-size sweet onion, halved and thinly sliced
1/2 teaspoon sugar
1 large garlic clove, minced
1 (10.5-oz.) goat cheese log
1/8 teaspoon salt
1/8 teaspoon pepper
1 (8.5-oz.) loaf French bread baguette, cut in half lengthwise
1/2 cup honey

1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.
Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.
Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

Unrated