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2011-08-04 digital edition

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2011-08-04 / General Stories

From the Chef’s Corner

Blue Cheese Walnut Finger Sandwiches
by Chef Deedle

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.

Very tasty!

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