Recipe: Blue Cheese and Toasted Pecan Spread

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 Fertig

Serve 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