Left-Brain / Right-Brain Cookery

A double-take in the kitchen

Blue Cheese & Toasted Walnut Spread

Blue Cheese and Toasted Walnut Spread

Blue Cheese & Toasted Walnut Spread By Left Brain Marilyn

I needed a quick nibble with drinks so used the end of a wonderful Quebec blue cheese, not large enough to serve on its own so this combination was a good way to use up expensive cheese. Try it with Stilton, Gorgonzola or creamy Danish Blue!

Makes about 1 cup, from 4 to 6 servings

3-4 oz (85- 125g ) cream cheese
1-2 tbsp (15-30 mL) milk or cream
3-4 oz (2 oz/ 56g) blue cheese, crumbled about 3/4 to 1 cup
2 tbsp (8 g) minced green onions (plus extra for garnish)
2 tbsp (24g) chopped toasted walnuts (plus extra for garnish)

  1. Soften cream cheese by leaving at room temperature for an hour or zap for a few seconds in the microwave. Stir until smooth; add milk gradually until loosened but still quite thick. Stir in crumbled blue cheese, onions and walnuts. Work until evenly mixed.
  2. Pile into a small pottery bowl and garnish with extra chives and walnuts. Covered and refrigerated, this spread will keep well for at least a couple of days. Garnish when serving with a few more walnuts or green onion. Have it with crackers such as Vinta, Wheat Thins or even Ritz, all of which have a slight sweetness.

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