Pecan-Rosemary-Cheddar Buttons

Vegetarian
Pecan-Rosemary-Cheddar Buttons
45 min.
72
56kcal

Suggestions


Welcome to a delightful culinary adventure with our Pecan-Rosemary-Cheddar Buttons! These bite-sized treats are the perfect blend of savory and nutty flavors, making them an irresistible addition to any gathering. Whether you're hosting a sophisticated cocktail party or simply looking for a tasty snack to enjoy with friends, these buttons are sure to impress.

Imagine the rich, creamy sharp Cheddar cheese melding beautifully with the earthy notes of fresh rosemary and the crunch of toasted pecans. Each button is a harmonious explosion of flavor that will tantalize your taste buds and leave you craving more. Plus, they are vegetarian-friendly, making them a great option for a variety of dietary preferences.

With a preparation time of just 45 minutes, you can whip up a batch of 72 delightful buttons that are perfect for sharing. Their golden-brown exterior and tender, cheesy interior make them an ideal antipasti, starter, or snack. Serve them warm or at room temperature, and watch as they disappear from the platter in no time!

So, roll up your sleeves and get ready to impress your guests with these delectable Pecan-Rosemary-Cheddar Buttons. They are not just a treat for the palate but also a feast for the eyes, making them a must-try for any home cook looking to elevate their appetizer game!

Ingredients

  • 0.5 cup butter softened
  • 1.5 cups flour all-purpose
  • tablespoon rosemary leaves fresh finely chopped
  • tablespoons half and half 
  • teaspoon kosher salt 
  • cups pecans toasted chopped
  • 10 oz sharp cheddar cheese shredded

Equipment

  • baking sheet
  • baking paper
  • oven
  • stand mixer

Directions

  1. Preheat oven to 35
  2. Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, pecans, and rosemary, beating just until combined.
  3. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll each disk to 1/8-inch thickness.
  4. Cut with a 2-inch round cutter.
  5. Place 1 inch apart on parchment paper-lined baking sheets.
  6. Bake 15 to 18 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Nutrition Facts

Calories56kcal
Protein10.13%
Fat72.66%
Carbs17.21%

Properties

Glycemic Index
2.25
Glycemic Load
1.48
Inflammation Score
-1
Nutrition Score
1.5743478311469%

Flavonoids

Cyanidin
0.3mg
Delphinidin
0.2mg
Catechin
0.2mg
Epigallocatechin
0.15mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.06mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:56.43kcal
2.82%
Fat:4.67g
7.19%
Saturated Fat:1.77g
11.06%
Carbohydrates:2.49g
0.83%
Net Carbohydrates:2.15g
0.78%
Sugar:0.15g
0.16%
Cholesterol:7.47mg
2.49%
Sodium:68.5mg
2.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.47g
2.93%
Manganese:0.14mg
7.11%
Calcium:31.09mg
3.11%
Selenium:2.13µg
3.04%
Phosphorus:29.26mg
2.93%
Vitamin B1:0.04mg
2.66%
Vitamin B2:0.04mg
2.07%
Zinc:0.29mg
1.94%
Copper:0.04mg
1.91%
Vitamin A:82.67IU
1.65%
Folate:6.29µg
1.57%
Fiber:0.34g
1.35%
Magnesium:5.06mg
1.27%
Iron:0.2mg
1.11%
Source:My Recipes