Danish Blue Cheese and Port Spread

Mrs Goodall's Note:

Danish Blue Cheese and Port sound like a great combo. This would be great for a party and will keep in the fridge for up to two weeks. Recipe is from Barbara Kafka's "Party Food".

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 cups

• 8 ounces danish blue cheese , rindless and at room temperature
• 6 tablespoons unsalted butter , room temperature
• ¼ cup port wine
• ¼ teaspoon fresh ground white pepper
• 1⁄8; teaspoon cayenne pepper
• ¾ cup walnuts , coarsely chopped

Directions:

1. Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.
2. Refrigerate, covered, up to 2 weeks.
3. Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.
4. (You may add the nuts right away if you're serving the spread within a few hours).
5. Serve with bread, crackers or in pastry tartlets.

Reviews

[Chef Kate]

Having seen Charbear's photo and review, I copied what she did and piped the mixture on to crostini made from pumpernickel bread. We enjoyed it very much. Thank you, Mrs. Goodall!

[Galley Wench]

I was a little disappointed in these. We love blue cheese and port together, but felt it lost some of it's zing mixed together. Maybe the butter diluted the cheese too much.

[Chabear01]

I made these exactly per your recipe, putting the spread into a pastry bag and refrigerating for 15 minutes, then piped into mini tart shells I had made with my recipe for Pecan Crust Toasted Pecan Crust. This was a perfect combination of sweet and salty, and makes a great appetizer. I will certainly be using this recipe again, thank you for sharing it with us.