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
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|Serving Size: 1 Serving (2041g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5591 (90%)|
|Amt Per Serving||% DV|
|Total Fat 621.2g||828 %|
|Saturated Fat 350g||1750 %|
|Monounsaturated Fat 156.4g|
|Polyunsanturated Fat 26.1g|
|Cholesterol 1995.8mg||614 %|
|Sodium 5824.1mg||201 %|
|Potassium 2503.8mg||66 %|
|Total Carbohydrate 73.8g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 73.8g|
|Protein 107.6g||154 %|
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Calories per serving: 6205
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