Stilton And Hazelnut Spread

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Stilton And Hazelnut Spread Ingredients

1/2 lb Stilton; crumbled (about 2	1/3 c Chopped toasted and skinned
; cups) and softened	; plus additional for
4 oz Cream cheese; softened	Melba toast as an
3 tb Tawny Port or medium-dry

Instructions for Stilton And Hazelnut Spread

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 1/3 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.

Main Ingredient: Cuisine: Uncategorized

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