roquefort and walnut canapes

By pdav

Ingredients

• 16 1⁄4"-thick white bread slices,
• preferably Pepperidge Farm
• Very Thin Sliced Bread
• unsalted butter, melted
• 8 tbsp. softened unsalted butter,
• plus more to melt and brush on bread
• 4 tbsp. softened cream cheese
• 2 tbsp. brandy
• 1 ⁄2 tsp. dried mustard powder
• 8 oz. crumbled blue cheese, preferably
• Roquefort
• Kosher salt
• 32 flat-leaf parsley leaves
• 16 walnuts halves, cut into quarters

Preparation

Step 1

Using a 2" round cookie cutter, cut out 32 circles from bread slices. Brush both sides of each circle with melted butter and transfer to a baking sheet. Toast bread in a 400˚ oven, turning once, until light golden, about 10 minutes.


2. Meanwhile, beat 8 tbsp. of the softened butter, cream cheese, brandy, and mustard powder in a medium bowl. Stir in blue cheese. Season with kosher salt.


3. Spread about 1 tbsp. cheese mixture onto each bread circle and garnish with a flat-leaf parsley leaf and a piece of walnut.

MAKES 32 CANAPÉS

This article was first published in Saveur in Issue #116