Blue Cheese And Walnut Spread Recipes

Steps:

• Mix cream cheese, blue cheese, sour cream and Worcestershire sauce in medium bowl until well blended. Stir in walnuts and chives; cover.
• Refrigerate at least 1 hour.
• Serve as a spread with the crackers.

Steps:

• 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. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.

Steps:

• In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and Worcestershire sauce until well-blended.
• Stir in walnuts and chives. Spoon into serving bowl. Garnish with extra chives, if desired.
• Chill at least 1 hour to blend flavors.
• Serve with crackers or celery.

Steps:

• In a bowl combine cream cheese, blue cheese and maple syrup using a fork.
• Stir in seasonings and chopped nuts.
• Serve with pear or apple slices and crackers.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
• In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
• Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.

Steps:

• Peel and core pears.
• Cut into 1/4 inch dice.
• Combine in a bowl with other ingredients, tossing to mix well.
• (Many times, I don't even bother with toasting the walnuts and it works out just fine).
• Serve with crackers or toasted pita wedges for scooping.

Steps:

• In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

Steps:

• Blend cream cheese, mayo and Worcestershire sauce until soft and smooth.
• Mix in walnuts and cranberries, if using.
• Gently fold in blue cheese, breaking the chunks up as little as possible.

Steps:

• Mix salt, cumin, cardamom and pepper in medium bowl. Heat oil in heavy medium skillet over medium heat. Add walnuts and sauté until light brown, about 5 minutes. Sprinkle sugar over nuts and sauté until sugar melts and turns pale amber, about 4 minutes. Transfer nut mixture to bowl with spices; toss to coat well. Let cool. Coarsely chop nuts.
• Lightly oil 8 1/2 x 2 1/2-inch loaf pan. Line pan with plastic wrap so that plastic extends over edges. Combine 12 ounces blue cheese, goat cheese, cream cheese and butter in processor and blend until smooth. Transfer mixture to large bowl. Stir in green onions and brandy. Mix parsley and chives in small bowl.
• Spoon 1/3 of cheese mixture into bottom of lined pan, spreading evenly. Sprinkle 1/3 of remaining crumbled blue cheese evenly over cheese mixture. Sprinkle 1/3 of nuts over blue cheese. Sprinkle with 1 tablespoon of herb mixture. Repeat layering. Spread remaining cheese mixture evenly over top. Fold plastic over cheese to cover. Refrigerate overnight. Cover remaining blue cheese and herbs separately and refrigerate. Store remaining nuts at room temperature.
• Line platter with lettuce leaves. Unfold plastic from cheese. Carefully invert mold onto platter; remove pan and plastic. Sprinkle terrine with remaining blue cheese, nuts and herbs.

Steps:

• In a large bowl, beat the cream cheese, sugar and salt until blended. Stir in blue cheese. Refrigerate for at least 1 hour. Just before serving, stir in pecans. Serve with crackers.,

Steps:

• In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.