WKYT - Chef Walter - Recipes

Blue Cheese Pecan Spread Thursday, January 28, 2010


1 pound good quality blue cheese, crumbled
4 TBSP butter, softened
1/4 cup whipping cream
1 clove garlic
1 cup pecans, toasted and finely chopped
1/4 cup green onions, finely chopped
1/4 cup chopped Italian parsley
Toasted baguette slices, unsalted crackers, pear or apple slices


Combine the blue cheese, butter, cream, and garlic in a food processor and blend until smooth. Pour into a bowl and fold in pecans, green onions, and parsley. Cover with plastic wrap, making sure the wrap touches the top of the spread. Refrigerate at least 4 hours or overnight. Before serving, remove spread from refrigerator and let rest at room temperature at least an hour to make it easier to spread. May be stored in the refrigerator up to 5 days.


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