If you're throwing a holiday party and need some appetizer ideas, rather than putting out the tried-and-true Chex Mix and guacamole, why not try something entirely new? I did, when I brought these blue cheese walnut amuses-bouche to my holiday party this year. The bread, when buttered and toasted, takes on the crispy, airy consistency of a cheese puff, which is a perfect foil for the brandy, mustard, and blue cheese topped with walnuts. While this bite is certainly elegant, it won't stay on your table long. To make these canapés,


Roquefort and Walnut Canapés

Roquefort and Walnut Canapés


  1. 16 1⁄4"-thick white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
  2. Unsalted butter, melted
  3. 8 tbsp.softened unsalted butter, plus more to melt and brush on bread
  4. 4 tbsp. softened cream cheese
  5. 2 tbsp. brandy
  6. 1⁄2 tsp. dried mustard powder
  7. 8 oz. crumbled blue cheese, preferably Roquefort
  8. Kosher salt
  9. 32 flat-leaf parsley leaves
  10. 16 walnut halves, cut into quarters


  1. Using a 2" round cookie cutter, cut out 32 circles from bread slices. Brush both sides of each circle with melted butter and transfer to a baking sheet. Toast bread in a 400˚ oven, turning once, until light golden, about 10 minutes.
  2. Meanwhile, beat 8 tbsp. of the softened butter, cream cheese, brandy, and mustard powder in a medium bowl. Stir in blue cheese. Season with kosher salt.
  3. Spread about 1 tbsp. cheese mixture onto each bread circle and garnish with a flat-leaf parsley leaf and a piece of walnut.

Makes 32 canapés.

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