Stilton and Hazelnut Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 pound stilton, crumbled (about 2 cups) and softened |
4 ounces cream cheese, softened |
3 tablespoons tawny port or medium-dry sherry, or to taste |
1/3 cup chopped toasted and skinned hazelnuts plus additional for garnish if desired |
melba toast as an accompaniment |
Directions:
1. 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.
2. To toast and skin hazelnuts: Preheat oven to 350°F.
3. 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.
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