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Stilton hors d'oeuvres?

  • m
  • mspea Jul 16, 2005 10:13 AM
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I'm hosting some Brits (30 or so) in a few weeks for what will mostly be an all-American barbecue. That said, I'd like to prepare an hors d'oeuvres using Stilton. The affair will be informal and outside, so it should be on the casual side -- preferably passed, but not a requirement. FYI, I'm in the San Francisco Bay Area, so we don't have to worry about sweltering temps. Thanks for your suggestions.

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  1. How about Gougeres made with Stilton?

    1. Stiton cheese has a website with some good receipes-including stuffed prunes wrapped in bacon and then grilled -also one for stuffed mushrooms plus many others!

      1. I buy those puff pastry cups (that have the 'lids' that go on top) partially bake, remove the tops, fill them with stilton, figs, walnuts, a bit of brie, (I usually use more brie and less stilton but that is to my taste - you could easily use just stilton), replace the tops and bake until melted, then drizzle with honey. One of my favorite appetizers.

        If you wanted them a bit smaller you could easily fill mini-muffin tins with puff pastry and do the same thing. They are just as good once they cool off as warm so no worries about making sure they stay warm.

        Good luck!

        1. I don't have the recipe but a google search might render something: My girlfrien makes a tart with a base of a stilton spread topped with a cranberry chutney. She cuts the tart in squares an puts a small bit of rosemary on top. They get gobbled up.

          1. This may be too simplistic but I make an app. with Blue Cheese (for which I can't imagine Stilton couldn't be substituted)-- take french bread, slice it and put it on a cookie sheet, spread on some fancy fig jam (some work better than others, I'm partial to the one they sell at whole foods) and then a little cheese, bake for a few minutes (just till the cheese melts and the bread looks a bit toasted), the mixture of fig and cheese is so good.

            1. h
              Hungry Celeste

              Make a spread of Stilton and a lighter cheese (cream cheese, neufchatel, mascarpone, whatever); pipe it onto the largest walnut halves you can find. Easy to eat, can be passed on a tray, and can be made in advance. You can flavor the stilton if you like, and you can also toast the walnuts, too.