Blue Cheese Canapes with Pecans and Grapes

• 1/4 cup pecan halves (1 ounce)
• 1 teaspoon unsalted butter
• 1/8 teaspoon salt
• 3 ounces firm blue cheese, crumbled (3/4 cup)
• 30 small plain crackers such as Melba toasts
• 30 small fresh flat-leaf parsley leaves
• 15 small red seedless grapes, halved lengthwise

1. Put oven rack in middle position and preheat oven to 350F.
2. Toast pecans in a shallow baking pan until fragrant and a shade darker, about 10 minutes.
3. Toss hot pecans in pan with butter and salt, then cool.
4. Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.
5. Top each cracker with a mounded teaspoon of cheese mixture, pressing together slightly, then top with a parsley leaf and a grape half, gently pressing them into cheese.

pecan halves, unsalted butter, salt, blue cheese, crackers, parsley, grapes

Taken from www.epicurious.com/recipes/food/views/blue-cheese-canapes-with-pecans-and-grapes-108652 (may not work)