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Wensleydale With Apple Paté
Serves 4
Ingredients:50g unsalted butter
1 eating apple, peeled, cored and neatly diced
125g Wensleydale cheese, grated or crumbled finely
65g pack full-fat cream cheese
40g walnuts, crushed Method:
- Melt the butter in a small pan, add the apple and cook very gently until soft, about 10 minutes.
- Beat together the two cheeses and carefully fold through the cooked apples and butter. Chill the mixture for about an hour, until firm enough to handle.
- Form into two barrels, each about 11 X 2.5cm. Roll in the crushed nuts and chill again for several hours.
- Slice the rolls fairly thinly; serve on small plates with a salad of decorative leaves, tossed in walnut oil dressing, with a little extra walnuts oil drizzled over the cheese slices.