Blue Cheese and Toasted Pecan Spread
Posted by: Elaine Tue, 14 Dec 2004, at 4:01 p.m.
Source: "Prairie Home Cooking" by Judith M. Fertig
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.
Makes about 2 1/2 cups or 20 servings of spread.