Stilton and Hazelnut Spread

• 1/2 pound Stilton, crumbled (about 2 cups) and softened
• 4 ounces cream cheese, softened
• 3 tablespoons Tawny Port or medium-dry Sherry, or to taste
• 1/3 cup chopped toasted and skinned hazelnuts plus additional for garnish if desired
• Melba toast as an accompaniment

1. In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated.
2. Transfer the spread to a crock or ramekin and chill it, covered, until it is firm.
3. (The spread may be made 3 days in advance and kept covered and chilled).
4. Garnish the spread with the additional nuts and serve it with the Melba toast.
5. Preheat oven to 350F.
6. In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister.
7. Wrap nuts in a kitchen towel and let steam 1 minute.
8. Rub nuts in towel to remove as much of skins as possible and cool.

stilton, cream cheese, tawny, accompaniment

Taken from www.epicurious.com/recipes/food/views/stilton-and-hazelnut-spread-12705 (may not work)