3 Reviews of Danish Blue Cheese and Port Spread

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.

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: 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!