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 tablespoons 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.
nutrition information per serving
124 calories; 11g total fat; 22mg cholesterol; 265mg sodium; 1g carbohydrates; 0g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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