Blue Cheese-Nut Log
8 ounces blue cheese, room temperature
8 ounces cream cheese, room temperature
4 ounces butter, room temperature
1 Tablespoon shallots or spring onions, chopped
1 Tablespoon brandy or cognac
1 cup finely chopped Pecans
Cream cheeses with butter until well mixed. Mix in shallots and brandy. Form the
mixture into a long roll and coat the outside with chopped nuts. Chill in the
refrigerator or wrap in plastic and freeze until ready to use. (If frozen, let
defrost for 45 minutes before serving) Serve chilled or at room temperature with
warmed crackers or thinly sliced French bread.