Roquefort and Walnut Canapés

  • Serves

    makes 32 Canapes


This creamy blue cheese spread makes the perfect counterpoint to crisp toast.


  • 16 (¼")-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
  • 12 tsp. dried mustard powder
  • 8 oz. crumbled blue cheese, preferably Roquefort
  • Kosher salt
  • 32 flat-leaf parsley leaves
  • 16 walnuts halves, cut into quarters


Step 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.

Step 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.

Step 3

Spread about 1 tbsp. cheese mixture onto each bread circle and garnish with a flat-leaf parsley leaf and a piece of walnut.

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