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Nutrition Facts
Serving Size 1 cups 306g Recipe makes 1 1/2 cups)
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%
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Danish Blue Cheese and Port Spread

Recipe #171213 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mrs Goodall
Jun 2, 2006

Danish Blue Cheese and Port sound like a great combo. This would be great for a party and will keep in the fridge for up to two weeks. Recipe is from Barbara Kafka's "Party Food".

1 1/2 cups (change servings and units)

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 walnuts, 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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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!

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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.

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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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