Roquefort and Walnut Canapés
16 1⁄4"-thick white bread slices,
preferably Pepperidge Farm
Very Thin Sliced Bread
unsalted butter, melted
8 tbsp. softened unsalted butter,
plus more to melt and brush on bread
4 tbsp. softened cream cheese
2 tbsp. brandy
1⁄2 tsp. dried mustard powder
8 oz. crumbled blue cheese, preferably
32 flat-leaf parsley leaves
16 walnuts halves, cut into quarters
1. Using a 2" round cookie cutter, cut out 32 circles from bread slices. Brush both sides of each circle with melted butter and transfer to a baking sheet. Toast bread in a 400˚ oven, turning once, until light golden, about 10 minutes.
2. Meanwhile, beat 8 tbsp. of the softened butter, cream cheese, brandy, and mustard powder in a medium bowl. Stir in blue cheese. Season with kosher salt.
3. Spread about 1 tbsp. cheese mixture onto each bread circle and garnish with a flat-leaf parsley leaf and a piece of walnut.
MAKES 32 CANAPÉS