A Great Start to a Grilled Steak Dinner

I think I could eat blue cheese on almost anything. The same goes for gorgonzola. This spread works well with either cheese. While this is not exactly a diet delight recipe, it is a great starter while you are waiting for the steaks on the grill. (I know....I am trying to clog those arteries by the bite!) But as we all know, everything in moderation..... This is so darn good though and I really love it with pears and apples the best. But it a versatile spread. In the past, I have toasted bagette slices first, spread them with some of the cheese spread and popped them back in the oven to soften the cheese and get it warm. After removing from the oven, top with chopped pears and pecans, or a sugared pecan. Open a cold, crisp bottle of Frascati or some bubbly Prosecco and you will have a lovely beginning to your fabulous dinner. And, if you have any of this leftover, use it on a burger, on a baked potato or as a spread in a veggie pita sandwich with some sprouts and cucumbers and dried cranberries or cherries.

Blue Cheese and Toasted Pecan Spread

Ingredients

1 pound good quality blue cheese, crumbled

4 tablespoon butter, softened

1/4 cup whipping cream

1 clove garlic

1 cup pecans, toasted and finely chopped

1/4 cup green onions, finely chopped

1/4 cup chopped Italian parsley

Toasted baguette slices, unsalted crackers, pear or apple slices
Instructions

In the bowl of a food processor, place the blue cheese, butter, cream and garlic.

Cover and process until nearly smooth.

Transfer the mixture to a mixing bowl or crock; fold in the pecans, green onions, and parsley. Cover and chill at least 4 hours or overnight.

Store in the refrigerator for up to 5 days. For easier spreading, remove mixture from the refrigerator at least an hour before serving to soften. Serve at room temperature.

Yield: about 2-1/2 cups spread