Danish Blue Cheese and Port Spread

"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"."
 
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photo by Chabear01 photo by Chabear01
photo by Chabear01
photo by Chabear01 photo by Chabear01
Ready In:
15mins
Ingredients:
6
Yields:
1 1/2 cups
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ingredients

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directions

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

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Reviews

  1. This was so good. I used about 1/3 the butter, to let the blue cheese flavor really shine. I broiled it on English muffins, but I think this would be great over anything.
     
  2. 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!
     
  3. 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.
     
  4. 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 recipe#170252. 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.
     
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