Hot Roquefort Canapes

These hot Roquefort canapes are the kind of appetizer that disappears from the platter before you can set it down. The blue cheese and cream cheese blend into a tangy, creamy spread with crunch from chopped walnuts and a savory kick from dry mustard and Worcestershire.

The microwave does all the heavy work here in two short bursts. The first softens the cream cheese so it blends smoothly with the crumbled Roquefort. The second melts everything together on the crackers just until bubbly.

Work in small batches of about 10 at a time. Overcrowding means uneven heating, and you want each canape warm all the way through with the cheese just starting to flow.

Chef Tips

• Use sturdy crackers or melba toasts that won’t go soggy under the warm cheese. Water crackers and thick wheat crackers both hold up well.
• Spread the mixture right to the edges of each cracker so the cheese doesn’t pool in the center and slide off.
• The cheese spread can be made a day ahead and refrigerated. Let it come to room temperature before spreading so it’s easier to work with.

Variations

• Swap Roquefort for Gorgonzola or Stilton if you prefer a milder blue cheese.
• Add a thin slice of fresh pear on top before the final microwave blast for a sweet contrast.
• Use pecans instead of walnuts for a slightly sweeter, buttery crunch.