Blue Cheese and Walnut Crumpets

Another one from Emeril Lagasse. Goes with the Potato, Onion, and Roquefort Soup I posted on this site.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 5  ounces Roquefort cheese, crumbled (or other creamy blue cheese)
• 5  teaspoons unsalted butter
• 4  teaspoons  tawny port
• 7  teaspoons  chopped walnuts
• 1⁄8 teaspoon salt
• 8  crumpets or 8  English muffins, split
• 16  walnut halves

Directions

1. In a bowl, cream together the cheese and butter.
2. Add the Port, walnuts, and salt, and mix until creamy.
3. Lightly toast each crumpet or muffin half.
4. Spread about 1 heaping tablespoon of the cheese mixture onto each of the 16 crumpet or muffin halves and top each with half a walnut.
5. Toast until just bubbling.
6. Serve with the Potato, Onion, and Roquefort Soup.