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.

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