This is my absolute favorite recipe from the Garde Manger textbook. It turns crumbly bleu cheese into a smooth, fluffy paste that is great as a filling for canapés, on those little cocktail ryes, or as a dip for vegetables. You can also mold it around grapes, roll them in crushed nuts, and it makes a seriously addictive appetizer.
Being a professional text, the original recipe makes way more than most home cooks need. I have scaled it down and changed some of the proportions to make it work with supermarket quantities.
4.4 oz bleu cheese (or 4 oz. The closest package size)
3 oz cream cheese (Philly has the ounces marked off on the package, like a stick of butter.)
1/3 C whipping cream
salt and pepper to taste
1. In food processor, purée bleu cheese and cream cheese until smooth and all the lumps are gone. Add salt and pepper to taste.
2. Whip cream to soft peaks. Fold into bleu cheese paste to make smooth mixture.
3. Chill for at least 2 hours. Can be piped, spread, or used as a dip.
Makes approximately 1/2 lb, enough for 8 as a dip, or around 2 dozen canapés.
Difficulty rating :)