Stilton and Walnut Canape Balls

Melt the butter in a frying pan, and fry the walnuts for 2 mins until toasted. When cooled, blitz in a food processor to finely chop. Mash the 50g of butter and stilton in a bowl, mixing well. Mix in the Port and the peppercorns, then pop the mixture in the fridge to chill for 3 hours.
Mix the parsley into the chopped nuts, and place in a small bowl. Ross teaspoonfuls of the stilton mixture into small balls, then dip in the chopped nuts and parsley to coat. Place on a baking tray, and chill in the fridge until ready to serve on a cocktail stick.

10 mins

26 Balls

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