Holiday Appetizer: Roquefort and Walnut Canapes

Ingredients

16 1⁄4"-thick white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
Unsalted butter, melted
8 tbsp.softened unsalted butter, plus more to melt and brush on bread
4 tbsp. softened cream cheese
2 tbsp. brandy
1⁄2 tsp. dried mustard powder
8 oz. crumbled blue cheese, preferably Roquefort
Kosher salt
32 flat-leaf parsley leaves
16 walnut halves, cut into quarters

Directions

1. Using a 2" round cookie cutter, cut out 32 circles from bread slices. Brush both sides of each circle with melted butter and transfer to a baking sheet. Toast bread in a 400˚ oven, turning once, until light golden, about 10 minutes.
2. Meanwhile, beat 8 tbsp. of the softened butter, cream cheese, brandy, and mustard powder in a medium bowl. Stir in blue cheese. Season with kosher salt.
3. Spread about 1 tbsp. cheese mixture onto each bread circle and garnish with a flat-leaf parsley leaf and a piece of walnut.

Makes 32 canapés.

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