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Blue Cheese and Toasted Pecan Spread

Source: Prairie Home Cooking
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Active Time:  10 Minutes
Total Time:  4 Hours 10 Minutes
  Makes about 3 cups
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.

Recipe reprinted by permission of Harvard Common Press, 1999. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 3 cups
Calories: 124
Fat. Total: 11g
Protein: 5g
Carbohydrates, Total: 1g
Sodium: 265mg
% Cal. from Fat: 80%
Cholesterol: 22mg
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