KMTR-NBC Channel 16
August 4th, 2004
News Source Today with Kelli Warner and Jeff Smith

Chef Becky prepared a recipe featuring hazelnuts in preparation for the Springfield Filbert Festival’s "Nuttiest Cook-Off." Chef Becky made a simple appetizer called "Blue Cheese-Filbert Spread." The recipe is perfect for a wine and cheese party on the patio. It pairs well with baguette rounds and grape halves.

Blue Cheese-Filbert Spread

1 cup blue cheese crumbles, room temp
4 ounces cream cheese, softened
1 tablespoon red wine
1/2 cup filberts, toasted and chopped
1 dash salt
Pepper to taste
Baguette slices, or crackers
Grapes, halved

In a small bowl, combine the cream cheese and filberts. Blend with an electric mixer. Add the red wine. Mix. Add the blue cheese, salt, and pepper. Mix until thoroughly combined.

Store in the refrigerator, but serve at room temperature for best flavor. Serve with baguette and grape halves.