1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 306g Recipe makes 1 1/2 cups) The following items or measurements are not included below: 1/4 cup port wine |
||
| Calories 1388 | ||
| Calories from Fat 1149 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 127.7g | 196% | |
| Saturated Fat 61.0g | 305% | |
| Monounsaturated Fat 28.9g | ||
| Polyunsaturated Fat 30.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 235mg | 78% | |
| Sodium 2120mg | 88% | |
| Potassium 698mg | 19% | |
| Total Carbohydrate 17.3g | 5% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 5.4g | ||
| Protein 41.9g | 83% | |
Danish Blue Cheese and Port Spread
1 1/2 cups
Ingredients
- 8 ounces danish blue cheese, rindless and at room temperature
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup port wine
- 1/4 teaspoon fresh ground white pepper
- 1/8 teaspoon cayenne pepper
- 3/4 cup walnut, coarsely chopped
Directions
1
Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.2
Refrigerate, covered, up to 2 weeks.3
Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.4
(You may add the nuts right away if you're serving the spread within a few hours).5
Serve with bread, crackers or in pastry tartlets.
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Browse similar recipes by category
- Course > Appetizers > Spreads
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Scandinavian > Danish
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef Kate
On Jun 12, 2006
Having seen Charbear's photo and review, I copied what she did and piped the mixture on to crostini made from pumpernickel bread. We enjoyed it very much. Thank you, Mrs. Goodall!
From: Galley Wench
On Jun 10, 2006
I was a little disappointed in these. We love blue cheese and port together, but felt it lost some of it's zing mixed together. Maybe the butter diluted the cheese too much.
From: Chabear01
On Jun 4, 2006
I made these exactly per your recipe, putting the spread into a pastry bag and refrigerating for 15 minutes, then piped into mini tart shells I had made with my recipe for Pecan Crust Toasted Pecan Crust. This was a perfect combination of sweet and salty, and makes a great appetizer. I will certainly be using this recipe again, thank you for sharing it with us.
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