Receta Twelve Days Of Cocktails and Hors d’oeuvres (Sixth Day)
It’s hard to imagine a holiday party without some fromage in one form or another (at least for me anyway). Whether it’s a sampling of cheese on a tasting tray, or blended and mixed with herbs for spreading.
On the sixth day, I’m featuring Blue Cheese and Spiced Walnut Crostini, which is a combination of three cheeses: blue cheese, goat cheese, and cream cheese. Blended with a bit of brandy, fresh herbs and spiced walnuts, this spreadable cheese is really decadent, and borderline addicting. This is one of those recipes I have been making for many years around the holidays…maybe it’s the little taste of brandy that gets me thinking it’s time to celebrate. I really like that this recipe may be made ahead and refrigerated up to 5 days. It’s always nice to have a little something to go with a glass of wine when someone stops by. I’ve even packed some of this spread in containers and given them as gifts.
If you would like, you can also mold the cheese spread into more of a shaped form, by lining a bowl or mini loaf pan with plastic wrap. Fill the plastic wrap lined container with the cheese spread; refrigerate. When ready to serve, pull up on the plastic wrap to remove the “terrine” of cheese. Sprinkle with some of the spiced walnuts and herbs, and serve with flat bread crackers. Any way you decide to serve it, I think you will like it. You really can’t go wrong with these flavors.
- Blue Cheese and Spiced Walnut Crostini
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup walnuts
- 3 tablespoons sugar
- 16 ounces blue cheese, crumbled
- 2 ½ ounces soft goat cheese
- 2 ½ ounces cream cheese, room temperature
- ¼ cup butter, room temperature
- ½ cup chopped green onions
- 2 tablespoons brandy
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives
2 baguettes, sliced into ½” slices, toasted
Mix salt, cumin, cardamom and pepper in medium bowl. Heat oil in heavy medium skillet over medium heat. Add walnuts and sauté until light brown, about 5 minutes. Sprinkle sugar over nuts and sauté until sugar melts and turns pale amber, about 4 minutes. Transfer nut mixture to bowl with spices; toss to coat well. Let cool. Coarsely chopped nuts.
In a small bowl combine parsley and chives. Set aside.
In the bowl of a food processor, combine 12 ounces blue cheese, goat cheese, cream cheese and butter. Process until smooth. Transfer mixture to a medium bowl. Stir in green onions, brandy, ½ of herb mixture, remaining blue cheese crumbles and 1/2 of spiced nuts.
(Can be made up to 5 days ahead of time, covered tightly and refrigerated. Nuts should be reserved covered at room temperature until ready to use.)
Spread cheese mixture on toasted baguette slices. Sprinkle with remaining nuts and herb mixture.
Serves 20
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