Blue Cheese and Walnut Crumpets

Ingredients

5 ounces Roquefort or other creamy blue cheese, crumbled
5 teaspoons unsalted butter
4 teaspoons Tawny Port
7 teaspoons chopped walnuts
1/8 teaspoon salt
8 crumpets or English muffins, split
16 walnut halves

Instructions

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