French cuisine · Salads & Mezze

Roquefort Butter

Soft butter whipped with Roquefort and toasted walnuts, a bold spread for baguette.

Ingredients · for 6 servings

• 150 g Roquefort
• 150 g soft butter
• 80 g walnuts
• 1 tbsp crème fraîche
• 1 tsp thyme
• 1/2 bunch chives
• 1 baguette
• Pepper

Instructions

1. Take the butter out of the fridge 30 min. before starting so it reaches room temperature and is truly soft.
2. Toast the walnuts in a dry pan over medium heat for 3–4 min. until fragrant, let cool, then chop coarsely.
3. Mash the Roquefort with a fork and whip it with the soft butter and crème fraîche for 2 min. until the mixture is pale and airy.
4. Fold in two-thirds of the walnuts, the thyme and plenty of freshly ground pepper — no salt is needed because of the cheese.
5. Shape the mixture on plastic wrap into a roll about 4 cm thick, wrap tightly and chill for at least 2 hrs. until firm enough to slice.
6. Cut the roll into slices, sprinkle with the remaining walnuts and chopped chives, and serve with toasted baguette.