Bleu Cheese Pate
"This treat can either be served with hot toast and a green salad as a starter or with crackers as an addition to a buffet table. Either way, enjoy!"
photo by GaylaJ
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 225 g blue cheese, crumbled
- 50 g unsalted butter
- 2 tablespoons port wine
- 3 tablespoons mayonnaise
- fresh ground pepper, to taste
- 4 pecan halves
directions
- Process the cheese, butter and port until smooth.
- Mix in the mayonnaise and black pepper.
- Spoon into 4 individual ramekins and press a pecan half on top of each.
- Cover and chill until needed.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was simply wonderful! We spread it on sourdough baguette slices, and everyone loved it, right down to my 10-year-old who said we should have it often. It is so simple and quick to whip up, I'm sure I WILL be making it often.:) Thanks, Madeleine, for sharing the recipe!
RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!