Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Crumbled blue cheese and toasted walnuts are the star ingredients in this seasoned butter, while rosemary and chopped fresh parsley are colorful accents. The butter, which can be prepared 2 days in advance, is delicious on grilled beef steaks and lamb chops. It also makes a tempting topping for baked potatoes.
Ingredients[]
- 6 ounces blue cheese, crumbled
- 4 tablespoons (½ stick) unsalted butter at room temperature
- 3 tablespoons chopped fresh flat-leaf parsley
- ¾ teaspoon dried, crushed rosemary
- ¼ cup (about 1 ounce) toasted walnuts
- Salt, if needed
Directions[]
- Combine cheese, butter, parsley, and rosemary in a medium nonreactive bowl.
- Stir to blend well.
- Mix in walnuts.
- Taste and add salt, if needed; the blue cheese is quite salty, so you will probably not need any salt. (Blue cheese butter can be prepared 2 days ahead; cover and refrigerate. Bring butter to room temperature before using.)
YIELD: MAKES ABOUT 2 CUPS