Wednesday, June 6, 2007

Blue Cheese Walnut Butter

Delicious on grilled beef steaks and lamb chops, or as a topping for baked potatoes.

  • 6 ounces blue cheese, crumbled
  • 4 tablespoons unsalted butter, at room temperature
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3/4 teaspoon dried, crushed rosemary
  • 1/4 cup (about 1 ounce) toasted walnuts
  • salt, if needed

Combine cheese, butter, parsley, and rosemary in a medium nonreactive bowl. Stir to blend well. Mix in walnuts. Taste and add salt, if needed (the blue cheese is quite salty). Can be prepared 2 days in ahead; cover and refrigerate. Bring butter to room temperature before using.

Makes 2 cups

from The Big Book of Backyard Cooking

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