ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blue Cheese-Walnut Finger Sandwiches

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 30 mins
Cook time 6 mins
Cool time 20 mins
Yield Makes about 7 dozen
Time-saver tip: Instead of preparing sandwiches, mix spread as directed and serve it with preserves on crackers.

Ingredients

  • 3/4 cup chopped walnuts or pecans
  • 1 (8-oz.) package cream cheese, softened
  • 5 ounces creamy blue cheese, rind removed
  • 1 tablespoon chopped fresh parsley
  • 2 (14-oz.) whole grain bread loaves (22 slices)
  • 1/4 cup fig, cherry, or apricot preserves

How to Make It

  1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 5 minutes. Cool completely (about 20 minutes).

  2. Stir together walnuts and next 3 ingredients. Spread on 1 side of each bread slice. Spread fig preserves on half of bread slices; top with remaining bread slices, cheese sides down. Chill sandwiches in airtight zip-top plastic bags up to 24 hours, if desired. Cut crusts from sandwiches. Cut each sandwich into 8 pieces.

  3. Note: For testing purposes only, we used Saga blue cheese and Pepperidge Farm Whole Grain 15 Grain Bread.