| Title: | Blue Cheese Walnut Torte |
| Wine Pairing: | Cabernet Sauvignon, Merlot, Zinfandel |
| We Recommend: |
Chauteau Thebot 2005 Bordeaux Rouge Owen Roe Sharecropper\'s 2007 Cabernet Sauvignon |
| Ingredients: | 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon ground black pepper 1 tablespoon olive oil 1 cup walnuts 3 tablespoons sugar 16 ounces blue cheese, crumbled 2 1/2 ounces soft fresh goat cheese (such as Montrachet) 2 1/2 ounces cream cheese, room temperature 1/4 cup (1/2 stick) butter, room temperature 1/2 cup chopped green onions 2 tablespoons brandy 2 tablespoons chopped fresh parsley 1 tablespoon chopped chives |
| Instructions: | Mix salt, cumin, cardamom and pepper in medium bowl. Heat oil in heavy medium skillet over medium heat. Add walnuts and sauté until light brown, about 5 minutes. Sprinkle sugar over nuts and sauté until sugar melts and turns pale amber, about 4 minutes. Transfer nut mixture to bowl with spices; toss to coat well. Let cool. Coarsely chop nuts. Lightly oil 8 1/2 x 2 1/2-inch loaf pan. Line pan with plastic wrap so that plastic extends over edges. Combine 12 ounces blue cheese, goat cheese, cream cheese and butter in processor and blend until smooth. Transfer mixture to large bowl. Stir in green onions and brandy. Mix parsley and chives in small bowl. Spoon 1/3 of cheese mixture into bottom of lined pan, spreading evenly. Sprinkle 1/3 of remaining crumbled blue cheese evenly over cheese mixture. Sprinkle 1/3 of nuts over blue cheese. Sprinkle with 1 tablespoon of herb mixture. Repeat layering. Spread remaining cheese mixture evenly over top. Fold plastic over cheese to cover. Refrigerate overnight. Cover remaining blue cheese and herbs separately and refrigerate. Store remaining nuts at room temperature. |