From the Chef’s Corner
My wife is always looking for different recipes to take to Garden Club functions. This one was a “hit” last month.
¾ cup chopped walnuts or pecans, toasted
1 8 oz. package cream cheese, softened
5 oz. creamy blue cheese, rind removed
1 Tbsp. chopped fresh parsley
2 (14 oz.) whole grain bread loaves (22 slices)
½ cup fig, cherry or apricot preserves
1. Preheat oven to 350 degrees. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 5 minutes. Cool completely (about 20 minutes).
2. Stir together walnuts and next three ingredients. Spread on one side of each bread slice. Spread preserves on half of bread slices; top with remaining bread slices, cheese side down.
3. Chill sandwiches in air tight zip-top plastic bags up to 24 hours. Cut crust from sandwiches if desired. Cut each sandwich into 8 pieces.