Blue cheese spread with walnuts

By annekeeney

Ingredients

• 12 walnut halves
• 1 lb. white cheese, such as cream cheese or ricotta, at room temperature
• 5 oz. blue cheese such as roquefort or gorgonzola, at room temperature
• 1 T. Cognac or armagnac
• salt and freshly ground pepper
• 1 bunch fresh chives, freshly chopped

Preparation

Step 1

Wight a rotary grater, fitted with the large holed disk or in the work bowl of a food processor fitted with a shredding disk, grate the walnuts; set aside.

Combine the white and blue cheeses in a dish and mash them together with a fork, incorporating the cognac or armagnac and a little salt and pepper. When the mixture is smooth, add the walnuts and chives. Mix again until well blended. Spoon into a serving bowl.