Danish Blue Cheese and Port Spread
photo by Chabear01
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1 1/2 cups
ingredients
- 8 ounces danish blue cheese, rindless and at room temperature
- 6 tablespoons unsalted butter, room temperature
- 1⁄4 cup port wine
- 1⁄4 teaspoon fresh ground white pepper
- 1⁄8 teaspoon cayenne pepper
- 3⁄4 cup walnuts, coarsely chopped
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
-
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.
RECIPE SUBMITTED BY
Mrs Goodall
United States