BLUE CHEESE WALNUT CROUTES

This is another recipe from the French cooking class I took a couple of months ago.

BLUE CHEESE WALNUT CROUTES

8 oz blue cheese, crumbled

2 oz cream cheese, room temperature

2 oz butter, room temperature

1 tablespoon dry white wine

1/2 cup toasted and chopped walnuts (or pecans)

salt and pepper

baguette rounds

In  a medium bowl, stir together the blue cheese, cream cheese, butter and white wine.  Stir in most of the walnuts, reserving a few for garnish.  Season to taste with salt and pepper.  Spread on baguette rounds and garnish with chopped walnuts.