Danish Blue Cheese And Port Spread Recipes

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DANISH BLUE CHEESE AND PORT SPREAD



Danish Blue Cheese and Port Spread image

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".

Provided by Mrs Goodall

Categories     Spreads

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 6

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

Steps:

  • Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.
  • Refrigerate, covered, up to 2 weeks.
  • Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.
  • (You may add the nuts right away if you're serving the spread within a few hours).
  • Serve with bread, crackers or in pastry tartlets.

BLUE CHEESE, PORT, AND WALNUT SPREAD



Blue Cheese, Port, and Walnut Spread image

Categories     Cheese     Nut     No-Cook     Quick & Easy     Blue Cheese     Walnut     Port     Winter     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

1 pound blue cheese (such as Stilton or Gorgonzola), crumbled
1 stick (1/2 cup) unsalted butter, softened
1/3 to 1/2 cup Tawny Port
1 1/2 cups chopped walnuts

Steps:

  • In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

DANISH BLUE CHEESE PIMENTO SPREAD



Danish Blue Cheese Pimento Spread image

The Everything Nordic Cookbook included this wonderful sounding spread. I love blue cheese of any variety and intend to spread this on some dark rye bread!

Provided by Linky

Categories     Spreads

Time 3h10m

Yield 4 cups

Number Of Ingredients 9

16 ounces blue cheese (Danablu if available)
16 ounces cream cheese (low fat or regular)
6 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
4 garlic cloves, grated
1 tablespoon salt (or less)
2 (4 ounce) jars pimientos
1 cup walnuts, finely chopped
2 tablespoons chives, finely chopped

Steps:

  • Using the whip attachment on a stand mixer, beat together the cheeses, mayonnaise and Worcestershire sauce until light and creamy.
  • Add garlic, salt, pimentos, walnuts and chives. Fold together until well blended.
  • Chill for a few hours before serving.
  • (Cooking time is chilling time.).

Nutrition Facts : Calories 1088.2, Fat 98.2, SaturatedFat 46, Cholesterol 215.9, Sodium 3901.1, Carbohydrate 21.4, Fiber 3.1, Sugar 8.4, Protein 36.6

BRANDIED BLUE CHEESE SPREAD



Brandied Blue Cheese Spread image

Pour on the holiday spirit with a splash of brandy and three kinds of cheese. Pumpkin seeds, or pepitas, are a crunchy topping for the smooth spread. -T.B. England, San Antonio, Texas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 2 cups.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1 package (4 ounces) garlic-herb spreadable cheese
3/4 cup crumbled blue cheese
2 tablespoons brandy
1 shallot, finely chopped
1 tablespoon minced fresh parsley
1 tablespoon honey
1/8 teaspoon salt
Dash pepper
1/4 cup salted pumpkin seeds or pepitas
Assorted crackers

Steps:

  • In a small bowl, mix the first 9 ingredients until blended. Transfer to a serving dish; sprinkle with pumpkin seeds., Refrigerate, covered, 2 hours before serving. Serve with crackers.

Nutrition Facts : Calories 121 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

DANISH BLUE CHEESE TOASTS



Danish Blue Cheese Toasts image

Serve these toasts hot out of the oven. They're a real crowd-pleaser and the recipe is easy to multiply to serve lots of people. If you make three panfuls at a time, position the oven racks so that they are evenly spaced and bake all three at once.

Yield makes about 8 servings (3 pieces each)

Number Of Ingredients 7

1/2 cup crumbled blue cheese
1/2 cup grated mozzarella
2 tablespoons toasted pine nuts, chopped walnuts, or slivered almonds
1 garlic clove, minced
Freshly ground black pepper
Twenty-four 1/2-inch slices coarse-textured Italian or French bread
1/4 cup olive oil or melted butter

Steps:

  • Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection roast at 500°F.
  • While the oven is preheating, combine the blue cheese, mozzarella, pine nuts, garlic, and pepper in a bowl. Brush each slice of bread with olive oil and place on a rimless cookie sheet. Roast the bread on the center rack for 3 to 5 minutes, until toasted on one side. Remove the bread from the oven and turn over. Spread each slice with the cheese mixture, pressing down slightly with a fork.
  • Return the bread to the oven and roast until the cheese mixture has melted. Serve immediately.

EASY BLUE CHEESE, PORT, AND WALNUT SPREAD



Easy Blue Cheese, Port, and Walnut Spread image

This spread keeps for 3 weeks if refrigerated. Make to serve with bread or crackers for the Big Day, or keep it on hand for drop-in guests. Originally submitted to ThanksgivingRecipe.com.

Provided by Allrecipes Member

Yield 12

Number Of Ingredients 4

1 pound blue cheese
½ cup unsalted butter, softened
⅓ cup port wine
1 ½ cups chopped walnuts

Steps:

  • In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 3.1 g, Cholesterol 48.7 mg, Fat 28.1 g, Fiber 1 g, Protein 10.4 g, SaturatedFat 12.8 g, Sodium 529.4 mg, Sugar 0.6 g

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