 |
|
|
|
|
 Rate Recipe |
 |
Make this cheese-filled pate the day before and serve it in small remekins with melba toasts or Barossa Bark flat bread for a fantastic entertaining snack.
|
|
|
| Customer Rating:
|
|
|
|
|
|
|
|
|
|
225g Blue Stilton or other blue cheese
115g cream cheese
1 tbsp port
1 tbsp chopped fresh parsley
1 tbsp snipped fresh chives, plus extra to garnish
50g finely chopped walnuts
|
|
|
|
|
|
|
|
|
|
1. Put the Stilton, cream cheese and port in a processor and process until smooth.
2. Stir in the parsley, chives and walnuts and season with salt and pepper to taste.
3. Spoon into remekins and level the tops. Cover with clear film and
chill until firm. Sprinkle with snipped fresh chives before serving.
|
|
|
|
|
|
