It's pecan week, and Sheri (scg of As The Seasons Change) was the cook who chose that ingredient for this week's Sunday Small Bites.
I have eaten this appetizer many times because my friend Marianne got the recipe from the old Maison Deutz Winery in Arroyo Grande (now known as Laetitia). Back in the "old days", in the Maison Deutz tasting room, you would be served a little dish of this spread with some crackers to accompany your wine. Marianne improved upon the recipe by serving the spread in Belgian endive leaves. I remembered that it had pecans in it, and Marianne was kind enough to share the recipe with me.
For a little history of Maison Deutz and Laetitia wineries, check out this link.
Maison Deutz Blue Cheese Spread with Pecans
3 Parts Cream Cheese (I used a 12-oz carton of whipped cream cheese)
1 Part Crumbled Blue Cheese (I used a 4-oz piece)
Chopped Pecans (I used 1/2 C)
Basil, rosemary or garlic oil
Mix all ingredients with a mixer. Add enough oil and sparkling wine to bring it to the right consistency (I think the whipped cream cheese helps to do that because I didn't add too much extra oil or wine).
Warning: One part blue cheese may be too strong - try 1/2 part and add more to desired taste. (I used the entire one part and it was fine, but it probably depends on the blue cheese you use).
Spoon onto endive leaves or serve with crackers or veggies.
All I can say is that if you like blue cheese and pecans, you will LOVE this spread!