Stilton, Port and Walnut Paté
Description
Poached pears combined with creamy stilton cheese create a flavorful, mouth-watering addition to your holiday buffet.
Ingredients
- 1 small pear (firm but ripe), diced
- 1/3 cup port
- 1/3 cup water
- 1 tablespoon sugar
- 1/3 cup crumbled stilton
- 2 tablespoons cream cheese, softened
- 1 tablespoon butter, softened
- 2 teaspoons minced parsley
- 2 tablespoons lemon juice
- 1/3 cup toasted and finely chopped California walnuts
PREPARATION
- Toasting walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
- Poached Pear: Heat a small heavy bottomed frying pan over medium-high heat. Add pear, port, water and sugar. Bring to a simmer and reduce heat to medium to soften pear, about 10 minutes. Increase to high heat to reduce juices to a syrup, about 5 minutes. Remove from heat and let cool.
- Stilton/Walnut Mix: In a small bowl add stilton, cream cheese, butter, parsley and lemon juice and mix until well combined. Add walnuts. Line a 1 cup ramekin or custard cup with plastic wrap and fill with half of the stilton/walnut mix. Then layer with half of the poached diced pear. Repeat steps with remaining stilton/walnut mix and poached pear. Cover with plastic wrap and refrigerate for at least an hour before serving. Remove plastic wrap; slice paté into wedges and serve with crackers, fresh baguette, grapes and/or as part of a cheese tray.
NUTRITION
- Calories: 110 cal
- Total Fat: 8 g
- Polyunsaturated Fat: 3 g
- Cholesterol: 10 mg
- Sodium: 90 mg
- Carbohydrates: 8 g
- Dietary Fiber: 1 g
- Protein: 2 g