Blue Cheese and Hazelnut Spread

A trio of spreads (pictured) encountered at Mud Brick restaurant on Waiheke Island included a hazelnut and Gorgonzola puree which inspired this recipe.

100g strong blue cheese such as Stilton, Gorgonzola or your choice
1/2 cup roasted hazelnuts
3 tablespoons sour cream
pinch cayenne pepper
pinch nutmeg
2 tablespoons port

Mash the cheeses. Grind the hazelnuts in a coffee grinder until almost powdery.

Mix all the ingredients together with a fork until smooth and place in a small ramekin. Set aside to mature for three or four hours.

Brush sliced ciabatta bread with a little walnut oil or olive oil and toast under a griller or in a sandwich press. Serve with the spread and fresh pear slices.