Stilton and Hazelnut Spread

1. 1

   In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated.

2. 2

   Transfer the spread to a crock or ramekin and chill it, covered, until it is firm.

3. 3

   (The spread may be made 3 days in advance and kept covered and chilled).

4. 4

   Garnish the spread with the additional nuts and serve it with the Melba toast.

5. 5

   Preheat oven to 350F.

6. 6

   In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister.

7. 7

   Wrap nuts in a kitchen towel and let steam 1 minute.

8. 8

   Rub nuts in towel to remove as much of skins as possible and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.