Stilton and hazelnut spread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Stilton; crumbled (about 2 |
| ; cups) and softened | ||
| 4 | ounces | Cream cheese; softened |
| 3 | tablespoons | Tawny Port or medium-dry Sherry; or to taste |
| ⅓ | cup | Chopped toasted and skinned hazelnuts |
| ; plus additional for garnish if desired | ||
| Melba toast as an accompaniment | ||
Directions
In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the ⅓ cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated. Transfer the spread to a crock or ramekin and chill it, covered, until it is firm.
(The spread may be made 3 days in advance and kept covered and chilled).
Garnish the spread with the additional nuts and serve it with the Melba toast.
To toast and skin hazelnuts:
Preheat oven to 350F.
In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.
Makes about 2 cups.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.