Roquefort and Walnut Canapés

Name: Roquefort and Walnut Canapés
Total time: PT0D0H0M
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; 1 ⁄ 2 tsp. dried mustard powder; 8 oz. crumbled blue cheese, preferably Roquefort; Kosher salt; 32 flat-leaf parsley leaves; 16 walnuts halves, cut into quarters

Serves
makes 32 Canapes

JAMES OSELAND

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

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
¹⁄₂ tsp. dried mustard powder
8 oz. crumbled blue cheese, preferably Roquefort
Kosher salt
32 flat-leaf parsley leaves
16 walnuts halves, cut into quarters

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Instructions

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.