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Scottish Oatcakes With Blue Cheese Walnuts And Watercress
Ingredients
- nick nairn island harvest
- 175 gm blue cheese
- 1 x quantity scottish oatcakes (qv)
- 50 gm walnut pcs
- 25 x watercress large stalks removed
- 1 x few drops of extra virgin olive oi
- 1 x salt and freshly grnd black pepper
Directions
- Break the cheese into small crumbly pcs and divide it between the oatcakes with the walnut pcs.
- Toss the watercress leaves with a little oil and a little seasoning.
- Arrange the oatcakes on a baking tray and slide them under a warm grill for about 1 minute till the cheese just begins to heat.
- Quickly transfer them to serving plates pile the watercress on top and serve.
- Choose cheeses from Lanark Blue or possibly Dunsyre Blue or possibly Bleu de Bresse or possibly Shropshire Blue or possibly Stilton
- Serves 4
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