Looking for a special holiday appetizer? Try this simple stilton, port and walnut pâté. Poached pears combined with creamy stilton cheese create a flavourful, mouth-watering addition to your holiday buffet. It’s quick, easy and and inexpensive way to serve otherwise pricey ingredients, and the pâté can be prepared a day ahead and stored in the refrigerator. If you want to skip the pear serve the pâté on its own with crackers, fresh baguette and grapes – on its own or as part of a cheese tray.
Stilton, Port and Walnut Pâté
1 small pear (firm but ripe), diced
1/3 cup port
1/3 cup water
1 tbsp sugar
1/3 cup crumbled stilton
2 tbsp cream cheese, softened
1 tbsp butter, softened
2 tsp minced parsley
2 tbsp lemon juice
1/3 cup toasted and finely chopped California walnuts
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 pâté into wedges and serve.
PER SERVING (about 2 tbsp or 1/8th pâté): about 109 cal, 2 g pro, 7 g fat (3 g sat. fat), 7 g carb, 1 g fibre, 12 mg chol, 101 mg sodium. %RDI: 3% calcium, 2% iron, 2% vit A, 5% vit C.
Recipe and image courtesy of walnutinfo.com