Blue Cheese and Walnut Spread
This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.
- Yield: Makes 1 1/3 cups
Source: Everyday Food, November 2006
- 4-ounce bar of cream cheese, room temperature
- 1/2 cup walnuts, chopped
- Coarse salt and ground pepper
- 4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
- Crackers or crostini, for serving
In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer
mixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrap
and refrigerate, up to 1 week.