Blue Cheese, Grape and Walnut Spread
1 C. walnut halves
2 C. (8 ounces) crumbled blue cheese
2 T. Port or dry sherry
2 T. heavy whipping cream
1 C. seedless red grapes, rinsed and patted dry
Walnut halves and grapes for garnish (optional)
In an ungreased heavy skillet, over medium heat, toast walnuts, stirring constantly, until golden, about 3 minutes. They should have lost their raw taste. Immediately transfer to a bowl to cool. After about 5 minutes, coarsely chop walnuts. Set aside.
In a food processor, blend cheese, Port and cream to a smooth paste. Add grapes. Pulse until grapes are chopped and distributed throughout mixture. Scrape mixture into a serving bowl. Stir in chopped nuts.
Cover tightly and refrigerate 30 minutes to overnight. Serve cool or at room temperature, garnished with walnut halves and grapes. Serve with crackers or vegetables.
Makes 3 cups.