Recipe - Stilton And Hazelnut Spread

One half pound Stilton; crumbled (about 2
; cups) and softened
4 ounce Cream cheese; softened
3 tablespoon Tawny Port or mediumdry
Sherry; or to taste
1/3 cup Chopped toasted and skinned
hazelnuts
; plus additional for
garnish if desired
Melba toast as an
accompaniment

In a food processor blend the Stilton, the cream cheese, the Port, and salt
and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts,
and pulse the motor a few times, until the nuts are incorporated. Transfer
the spread to a crock or ramekin and chill it, covered, until it is firm.
(The spread may be made 3 days in advance and kept covered and chilled).
Garnish the spread with the additional nuts and serve it with the Melba
toast.

To toast and skin hazelnuts:

Preheat oven to 350F.

In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or
until colored lightly, and skins blister. Wrap nuts in a kitchen towel and
let steam 1 minute. Rub nuts in towel to remove as much of skins as
possible and cool.

Makes about 2 cups.

Gourmet September 1993

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Converted by MM_Buster v2.0l.