Ingredients:
5 ounces Roquefort cheese, crumbled ( or other creamy blue cheese)
5 teaspoons unsalted butter
4 teaspoons tawny port
7 teaspoons chopped walnuts
1/8 teaspoon salt
8 crumpets or 8 English muffins, split
16 walnut halves
Directions:
In a bowl, cream together the cheese and butter.
Add the Port, walnuts, and salt, and mix until creamy.
Lightly toast each crumpet or muffin half.
Spread about 1 heaping tablespoon of the cheese mixture onto each of the 16 crumpet or muffin halves and top each with half a walnut.
Toast until just bubbling.
Serve with the Potato, Onion, and Roquefort Soup.
Servings: 8
Time preparation: 5 min.
Time total: 10 min.