J
jadaore
Guest
Fantastic, definitely going in the keeper file.
I added finely minced zest from a small lemon and 1 or 2 tsp lemon juice. The gorgonzola I had was somewhat mild so I used closer to 4 oz, and following Sylvia's suggestion, doubled the walnuts. I served with baguette and sliced apples.
#1588: Here's another version of a blue cheese spread: Domain Chandon Cheese Spread
Posted by: Sylvia at 9:13 pm on Apr 24, 2006
Domain Chandon Cheese Spread
8 oz cream cheese, softened
2 oz. blue cheese
1 T toasted walnuts or pecans (I like more)
1 T chives, chopped
1 T parsley, chopped
Sour dough bread
Chop walnuts, chives and parsley briefly in food processor. Toss together with crumbled blue cheese and mix well. Process cream cheese until creamy, add blue cheese and walnut mixture and blend until thoroughly combined. Do not over mix.
They served this with sliced sour dough bread. Great appetizer for sitting around
drinking wine.
I added finely minced zest from a small lemon and 1 or 2 tsp lemon juice. The gorgonzola I had was somewhat mild so I used closer to 4 oz, and following Sylvia's suggestion, doubled the walnuts. I served with baguette and sliced apples.
#1588: Here's another version of a blue cheese spread: Domain Chandon Cheese Spread
Posted by: Sylvia at 9:13 pm on Apr 24, 2006
Domain Chandon Cheese Spread
8 oz cream cheese, softened
2 oz. blue cheese
1 T toasted walnuts or pecans (I like more)
1 T chives, chopped
1 T parsley, chopped
Sour dough bread
Chop walnuts, chives and parsley briefly in food processor. Toss together with crumbled blue cheese and mix well. Process cream cheese until creamy, add blue cheese and walnut mixture and blend until thoroughly combined. Do not over mix.
They served this with sliced sour dough bread. Great appetizer for sitting around
drinking wine.