Blue Cheese Toasts with Walnuts

Preparation info

  • Makes


    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This mixture of Roquefort and butter with walnuts, pepper, and a dash of cognac is spread thickly over thin slices of toasted bread (a country-style French or Italian bread or whole wheat bread would be excellent). Then the toast is returned to the oven or broiler, the butter melts into it, and the cheese becomes fragrant and warm. Cut into little squares or wedges, this makes a quick appetizer to serve before a meal or a tasty garnish for a soup.