Cashel Blue, Celery & Maple Glazed Walnut Pate
This dish is perfect as an appetizer, a delightful addition to a cheese platter, or a delectable standalone dip.
Course Appetizer, Canape, Dip, Side Dish, Sides & Dips, Snacks
Cuisine French, International, Ireland
Equipment
- 1 Mixing bowl
- 1 pate dish
Ingredients
- 40 g walnuts roughly chopped
- ½ - 1 tbsp maple syrup
- 125 g cream cheese room temperature
- 2 tbsp Greek yoghurt
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp chives finely chopped
- Freshly ground black pepper
- Pinch Himalayan salt
- 40 g celery finely diced (1 small stick)
- 250 g Cashel blue cheese or any good quality blue cheese lightly crumbled
Instructions
- Heat a heavy pan over medium heat. Spread walnuts evenly and let them sit for 30 seconds before stirring for about 2-3 minutes until they become fragrant, being careful not to burn them. Add maple syrup to the pan and gently toss the walnuts to coat them. The maple syrup will evaporate as you continue to stir. Transfer the glazed walnuts to a piece of parchment paper to cool down, ensuring they are spread out loosely to prevent sticking.
- In a small bowl, lightly beat the cream cheese, Greek yogurt, lemon zest, lemon juice, chives and seasonings until well combined. Add chopped celery, 80% of glazed walnuts and the Cashel blue cheese. Mix gently until all ingredients are combined.
- Spoon the mixture into a small pate dish or Kilner jar. Sprinkle the remaining glazed walnuts on top for an extra crunch and burst of flavour. Serve with artisan crackers or toasted sourdough. Enjoy!