TOAST au ROQUEFORT

By BobD

Ingredients

• 10 ounces Roquefort or blue cheese
• 1/3 cup creme fraiche, available in fine food specialty shops, or sour cream
• 1/4 cup coarsely chopped walnuts
• 8 slices whole-wheat bread, sliced as thinly as possible
• Chervil sprigs for garnish, optional

Details

Servings 8
Adapted from events.nytimes.com

Preparation

Step 1

Put the cheese and creme fraiche into the container of a food processor or electric blender. Blend thoroughly. Scrape the mixture into a small bowl and add the walnuts. Blend well.

Toast the bread on both sides.

Spread one slice of toast with one-sixth of the cheese mixture. Top this with a second slice of toast and spread this with another sixth of the cheese mixture. Repeat with a third slice of toast and top with a final slice of toast. Press gently to make a sandwich. Prepare a second sandwich in the same manner as the first.

Using a sharp knife with a serrated blade, carefully trim off and discard the crusts of each sandwich. Cut each of the trimmed sandwiches into four rectangles of equal size. Arrange on a platter and garnish with sprigs of chervil.