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Stilton Blue Cheese Appetizer Recipe

The recipe used has been changed over time, but it still remains to be one of the world’s best known and loved cheeses. This cheese has its own Certification Trade Mark which means it can only be produced in the three counties of Derbyshire, Nottinghamshire, and Leicestershire. It can be made from locally produced milk that has been pasteurized before use. It can be made in a cylinder shape and must be allowed to form its own crust. It can never be pressed and must possess magical blue veins radiating from the center of the cheese. This cheese has a unique flavor which makes it suitable for special occasions but also for transforming everyday recipes and snacks.

Smoked Trout Cheesecake

This recipe makes 12 servings. If needed, you can make this recipe ahead. Before inverting the cheesecakes, cover and chill for up to 24 hours. Then you can invert and serve chilled, if desired. Serve with toast points or assorted crackers. When serving, garnish with baby salad greens for extra presentation.

What You Need:

 

• Nonstick cooking spray
• ¾ cup soft bread crumbs (1 slice)
• ¼ cup pine nuts, toasted
• 2 tablespoons shredded smoked cheddar cheese
• 2 tablespoons butter, melted
• 1 tablespoon snipped fresh flat-leaf parsley
• 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
• ½ teaspoon dried thyme, crushed
• 1/8 teaspoon cayenne pepper
• 1 tablespoon butter
• 1/3 cup finely chopped red onion
• 1 tablespoon dry white wine
• 1 8-ounce package cream cheese, softened
• 2 tablespoons crumbled Stilton cheese or blue cheese
• 1 tablespoon half-and-half or light cream
• 1 egg
• ½ teaspoon finely shredded lemon peel
• 2 teaspoons lemon juice
• 1 teaspoon snipped fresh chives or finely chopped green onion
• ¾ teaspoon herbes de Provence
• 1 clove garlic, minced
• 3 ounces smoked trout, whitefish or salmon, skin and bones removed
• 1/3 cup shredded smoked cheddar cheese

 

How To Make It:

Preheat oven to 350 degrees. Lightly coat six 6-ounce custard cups with nonstick cooking spray; set aside. For the crust, use a food processor to combine bread crumbs, pine nuts, 2 tablespoons smoked cheddar cheese, the melted butter, parsley, dill, thyme and cayenne pepper. Cover and process until well mixed. Divide bread crumb mixture among prepared custard cups, pressing into the bottom of each. Bake for 7 minutes.

For the filling, melt the 1 tablespoon butter over medium heat in a medium skillet. Add red onion; cook for 4 to 5 minutes or until tender. Add wine. Cook and stir for 1 to 2 minutes or until wine is almost evaporated. In a large bowl, beat cream cheese with an electric mixer on medium speed for 1 minute. Add the onion mixture. Stilton or blue cheese, half-and-half or light cream, egg, lemon peel, lemon juice, chives or green onion, herbes de Provence and garlic. Beat until combined. Break fish into small pieces. Fold fish and the 1/3 cup smoked cheddar cheese into Stilton or blue cheese mixture.

Divide fish mixture among the custard cups. Bake for 18 to 20 minutes or until filling is set. Cool for 10 minutes.

Invert, if desired, and serve warm.

Stilton blue cheese can be used in cold appetizer recipe that call for blue cheese for a different flavor. It also can be used in make ahead appetizers.

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