Shelly's Recipe

BLUE CHEESE AND TOASTED PECAN SPREAD

Category: Spreads -- Cold

1 lb good-quality blue cheese, crumbled
4 tbsp butter, softened
1/4 cup whipping cream
1 clove garlic, minced
1 cup pecans, toasted and finely chopped
1/4 cup green onions, finely chopped
1/4 cup chopped Italian parsley
Toasted baguette slices, unsalted crackers, pear or apple slices

In the bowl of a food processor, place the blue cheese, butter, cream, and garlic. Cover and process until nearly smooth. Transfer the mixture to a mixing bowl or crock; fold in the pecans, green onions, and parsley. Cover and chill at least 4 hours or overnight. Store in the refrigerator for up to 5 days.

For easier spreading, remove mixture from refrigerator at least an hour before serving to soften. Serve at room temperature. Makes about 3 cups