Recipe - Blue Cheese Toasts With Walnuts

6 ounce Roquefort; =OR= other blue
che
6 tablespoon Unsalted butter
1 tablespoon Cognac; (optional)
Freshly ground pepper
2 tablespoon Finely chopped walnuts
4 sl Bread; (thin)

Serve these Blue Cheese Toasts surrounding a salad made of finely shredded
bitter greensradicchio, butter lettuce, endiveand dressed with a walnut
oil vinaigrette.

PREHEAT THE OVEN OR BROILER for the toast. Cream the cheese and butter
together. Add the cognac, if using, season with pepper and stir in the
walnuts. Toast the bread lightly on both sides. Spread the cheese over the
toast, then return it to the oven or broiler just long enough for the
butter and cheese to melt into the toast a little. It shouldn't melt
completely, but just soften. Remove the toasts from the oven, dust them
with more pepper and cut them into smaller pieces. Serve warm. Cool, juicy
slices of pears would make a perfect accompaniment to the cheese and
walnuts.

DEBORAH MADISON PRODIGY GUEST CHEFS COOKBOOK
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 15,
1998