BLUE CHEESE AND TOASTED PECAN SPREAD Source: Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland by Judith FertigServe it with some red and blue corn chips for a colorful accent. 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
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