Blue Cheese and Walnut Spread

After a long hiatus, my book club finally starting meeting again. We hardly talk about the books we've read, but we have lots of awesome conversations, laughs, and wine. The hostess provides the drinks, and the guests bring an appetizer to share. I always have a hard time figuring out what to bring. I keep telling myself that I'll find some new appetizer recipes to try out so I'll stop making the same five things I always make, but it never happens.

Last night, I made one of my tried and true recipes, Blue Cheese and Walnut Spread with sliced apples. The spread may not look like much, but it's packed with flavor and is always a crowd-pleaser. Best of all, it easy to throw together.

Blue Cheese and Walnut Spread

Blue Cheese and Walnut Spread

8 oz cream cheese, room temperature (low-fat or regular works)
1/2 cup walnuts, chopped small
4-5 oz crumbled blue cheese (the stinkier, the better)
coarse salt and freshly cracked pepper
crackers, crostini, or apples for serving

In a medium bowl, stir the cream cheese with a wooden spoon or stiff spatula until it's softened. Add the walnuts and mix. Season with salt and pepper and mix again.

Gently fold in the blue cheese crumbles. They should be mixed well, but try not to break them up too much.

Serve with crackers, crostini, or sliced apples (my favorite way).

This spread works best at room temperature but should be stored in the refrigerator. If you have refrigerated it, let it sit out on the counter for a bit before serving so it can soften up.

Apple slices in a water and lemon juice bath

* A tip for keeping your sliced apples from turning brown:

Fill a bowl about 3/4 of the way with cold water. Add about a tablespoon of lemon juice (fresh or bottled both work). As you slice your apples, add them to the bowl with the water/lemon juice mixture. Let them soak for a few minutes before draining the water. The acid in the lemon juice helps slow the browning of the apples.