TOAST AU ROQUEFORT RECIPE – NYT COOKING
|10 ounces Roquefort or blue cheese|
|1/3 cup creme fraiche or sour cream|
|1/4 cup coarsely chopped walnuts|
|8 slices whole-wheat bread, sliced as thinly as possible|
|Chervil sprigs for garnish, optional|
- Put the cheese and creme fraiche into the container of a food processor or electric blender. Blend thoroughly. Scrape the mixture into a small bowl and add the walnuts. Blend well.
- Toast the bread on both sides.
- Spread one slice of toast with one-sixth of the cheese mixture. Top this with a second slice of toast and spread this with another sixth of the cheese mixture. Repeat with a third slice of toast and top with a final slice of toast. Press gently to make a sandwich. Prepare a second sandwich in the same manner as the first.
- Using a sharp knife with a serrated blade, carefully trim off and discard the crusts of each sandwich. Cut each of the trimmed sandwiches into four rectangles of equal size. Arrange on a platter and garnish with sprigs of chervil.
@context http//schema.org, Calories 248, UnsaturatedFatContent 6 grams, CarbohydrateContent 15 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 12 grams, SaturatedFatContent 8 grams, SodiumContent 556 milligrams, SugarContent 2 grams, TransFatContent 0 grams