2005

Blue Cheese & Toasted Pecan Spread

Source: Prairie Home Cooking

A crock of this cheese served with knackebrod, French bread, or rye is the perfect nibble with a micro brewed beer, a warm glass of Julglogg or a Missouri claret. A wonderful gift from your kitchen as well. This recipe is from Judith Fertig, author of Prairie Home Cooking.

1 pound good quality blue cheese, crumbled
4 tablespoon butter, softened
1/4 cup whipping cream
1 clove garlic
1 cup pecans, toasted and finely chopped
1/4 cup green onions, finely chopped
1/4 cup chopped Italian parsley

Toasted baguette slices, unsalted crackers, pear or apple slices

In the bowl of a food processor, place the blue cheese, butter, cream and garlic. Cover and process until nearly smooth. Transfer the mixture to a mixing bowl or crock; fold in the pecans, green onions, and parsley. Cover and chill at least 4 hours or overnight. Store in the refrigerator for up to 5 days.

For easier spreading, remove mixture from the refrigerator at least an hour before serving to soften. Serve at room temperature.