A light and creamy (yet moreish) snack.

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

Serves: 6

INGREDIENTS

75g walnut halves
225g cream cheese, room-temperature
75g blue cheese, crumbled
crackers (or toasted ciabatta)
celery leaves, to garnish
honey, to garnish

METHOD

Toast walnut halves in a 180°C oven for 10 minutes until golden and fragrant. Let them cool while beating together room-temperature cream cheese and crumbled blue cheese.

Break up the toasted walnuts and fold most into the cream cheese mixture.

Spread generously over crackers or thin slices of toasted ciabatta.

Crumble the remaining walnuts on top and garnish with celery leaves. Drizzle with a little runny honey and serve.

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