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Blue Cheese And Walnut Crumpets

  • Yield: 8 servings


  • 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


  • 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.