Roquefort and Walnut Canapés

See the RecipeJames Oseland

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

Roquefort and Walnut Canapés
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
Yield: makes 32 Canapes

Ingredients

  • 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

Instructions

  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.