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Author Notes: This lovely handmade spread redefines the hackneyed “cheese spread” genre. It’s easy to put together and is great for a picnic, tailgate, cocktail party, Saturday afternoon on the patio, road food. You get the picture. Please chop or break up the walnuts by hand so they don’t turn into crumbs. —ChefJune
Makes 2 huge cups
- 1 cup coarsely chopped and toasted walnuts
- 8 ounces gorgonzola cheese, at room temperature
- 8 ounces cream cheese, at room temperature
- a few grinds of fresh pepper
- a few drops of Tabasco (or your favorite hot pepper sauce)
- Toast nuts. Use a wooden spoon to thoroughly mix cream cheese and gorgonzola. Then add ½ cup of the chopped nuts. Turn into a decorative dish or small springform pan. Press remainder of the nuts into the top and chill until 30 minutes before serving time. Serve with plain crackers and slices of pears or clumps of grapes.
- Recipe may be prepared up to 2 days before serving, but if planning to do this, do not put nuts on top until just before serving so they will remain crisp.
- This spread will have a much smoother consistency if you make it in a food processor. (It’s up to you.)
- For the road, pack the spread into two empty (clean) 8-ounce yogurt containers with lids. Don’t forget a couple of plastic knives and a box of your favorite crackers. We love it spread on celery sticks.
- This recipe was entered in the contest for Your Best Recipe with Walnuts
- This recipe was entered in the contest for Your Best Road Trip Snack