This starter is a great time saver, as the Potted Stilton can be made the day before, and the Melba toast will in an airtight container for up to two day.
Ingredients:
Serves 8
225 g/8 oz/ I cup blue Stilton or other blue cheese
115 g/4 oz//2 cup cream cheese
15 ml/ 1 tbsp port
15 ml/ 1 tbsp chopped fresh parsley
15 ml/l tbsp snipped fresh chives, plus extra to garnish
50 g/2 oz/ 1/2 cup finely chopped walnuts
salt and freshly ground black pepper
for the Melba toast
12 thin slice of white bread
1-Put the Stilton or blue cheese cream cheese and port into a blender or food processor and process until smooth.
2-Stir in the remaining ingredients and then season with salt and pepper.
3-Spoon into individual ramekin dishes and level the tops. Cover with clear film and chill until firm. Sprinkle with snipped chives just before serving.
4-To make the Melba toast preheat the oven to 180oC/350oF/Gas 4. Toast the d on both sides.
5-While the toast is still hot, cut 5off the crusts and cut each slice horizontally in two. While the bread is still warm, place it in a single layer on baking trays and bake for 10- 1 5 minutes, until golden brown and crisp. Continue with the remaining slices in the same way. Serve warm with the potted Stilton.