Blue cheese spread with walnuts

For the blue cheese spread, let the butter and cream cheese soften at room temperature so they are easy to blend in. Meanwhile, cut it into smaller pieces. In a larger bowl, mash it with a fork into a coarse paste that still keeps small chunks for a nicer texture, then set it aside. Keep a few crumbs back if you like visible pieces in the final result.

Roughly chop the walnuts and briefly toast them in a dry skillet until fragrant, about 2 minutes. Shake them often so they heat evenly and do not scorch. Toasting gives them a more pronounced nutty flavor and a pleasant crunch that contrasts nicely with the soft, creamy paste. Watch them closely, because they can go from golden to burnt in seconds. A wooden spoon helps you keep them moving without crushing them. Then let them cool completely on a plate so they do not bring heat into the finished mixture and stay nicely crisp.

Add the softened butter and cream cheese to the mashed base, then blend. Mash everything thoroughly with a fork or spatula until you have a smooth yet fluffy texture with no large lumps, working it for a minute or two. If you want a milder and less salty result, mix in some quark as well, which also lightens the paste pleasantly and softens its sharp tang. Taste as you go and adjust the seasoning to your liking before moving on.

Stir in most of the toasted walnuts and the chopped chives, then season with a pinch of freshly ground pepper. Spoon the finished mixture into a bowl and smooth the top. Scatter the remaining walnuts and chives over the top for a pretty finish. Serve it well chilled on fresh bread or toast, ideally with a glass of wine. It also works beautifully piped onto crackers or spooned into celery sticks for a quick party snack.