Stilton and Hazelnut Spread

Directions

1. 1
   In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated.
2. 2
   Transfer the spread to a crock or ramekin and chill it, covered, until it is firm.
3. 3
   (The spread may be made 3 days in advance and kept covered and chilled).
4. 4
   Garnish the spread with the additional nuts and serve it with the Melba toast.
5. 5
   Preheat oven to 350F.
6. 6
   In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister.
7. 7
   Wrap nuts in a kitchen towel and let steam 1 minute.
8. 8
   Rub nuts in towel to remove as much of skins as possible and cool.