|
This snack is a great time saver, as the
potted Stilton can be made the day before.
Ingredients
-
blue Stilton - 225g
-
cream cheese - 120g
-
fresh parsley - 1 tbsp, chopped
-
fresh chives - 2 tbsp, snipped
-
port wine - 1 tbsp
-
walnuts - 50g, chopped
-
ground black pepper and salt
-
white bread - 12 thin slices
Method
-
Place the Stilton, port and cream
cheese into a blender and process until smooth.
-
Stir in the remaining
ingredients and season with pepper and salt.
-
Spoon into individual ramekin
dishes and level the tops.
-
Cover with clear film and chill
until firm.
-
Before serving, sprinkle with
snipped fresh chives.
-
Preheat the oven to 180˚C, toast
the bread on both sides.
-
While the toast is still hot, cut
off the crust and cut each slice horizontally in two. Place the
bread in a single layer on baking trays and bake 12 minutes
until golden brown and crisp. Repeat the same steps with the
remaining slices.
-
Serve warm together with the
potted Stilton. Serves 8.
|