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 immediately with the Potato, Onion, and Roquefort Soup.
Yield: 8 servings