Equipment
Ingredients
Cheese Spread
- 100 g roquefort cheese, room temperature
- 50 g creme fraiche, chilled
- black pepper, freshly ground
Toasts and Garnish
- 150 g whole wheat baguette, sliced into 1.5 cm rounds
- 40 g walnuts, roughly chopped
- 20 g honey, warmed slightly for drizzling
- 2 g fresh thyme, leaves picked
Nutrition (per serving)
Method
Preheat oven to 175°C (350°F). Scatter the chopped walnuts on a baking sheet and toast for 6 to 8 minutes until fragrant and slightly darkened. Remove and let cool.
Arrange the whole wheat baguette slices on the same baking sheet. Bake at 175°C (350°F) for 5 to 7 minutes until the edges are crisp but the centers retain a slight chew.
In a mixing bowl, crumble the room-temperature Roquefort. Add the creme fraiche and black pepper. Mash with a fork until mostly smooth but retaining a few small blue cheese crumbles for texture.
Spread roughly 12 grams of the Roquefort mixture evenly onto each cooled whole wheat toast.
Top the coated toasts with the toasted walnuts. Drizzle lightly with honey and garnish with fresh thyme leaves before serving.
Chef's Notes
- The inherent sharpness and high salt content of Roquefort requires careful balancing. The fat in the creme fraiche mellows the bite, while the honey provides a necessary sweet contrast.
- Do not skip toasting the walnuts. Raw walnuts have astringent tannins on their skin; toasting transforms these into robust, earthy flavors that stand up to the blue cheese.
- If your honey has crystallized, place the jar in a bowl of warm water for 10 minutes to restore its flow for a delicate, even drizzle.
Storage
Refrigerator: 3 days — Store the cheese spread separately in an airtight container. Assemble just before serving.
