Port-Glazed Blue Cheese Appetizer

Oh, this is VERY good! We were requested to bring this last night to a Friend's dinner. What does it say about a person when their talent in the kitchen centers around appetizers and salads? Tell me, I want to know, that's me. I don't know, maybe it's because these food categories require little work. This is very easy, absolutely delicious (if you're a cheese lover - or not - some have become cheese lovers after tasting), and versatile at a casual or nicer gathering. Please try it, you'll be amazed how many people will want the recipe.

3/4 cup white sugar

3/4 cup ruby port

1/4 to 1/2 tsp. freshly ground black pepper (to taste)

1 bay leaf

1 wedge of triple-creme blue cheese

1. In a large saucepan, combine sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 mins. Discard bay leaf.

2. Simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 5 mins.

3. Set blue cheese on a serving plate and drizzle cooled port reduction over cheese. Serve with wheat crackers. I like Big Wheat Thins - but a gourmet cracker would be nice at a fancier event.

Notes:

*The key is a triple-creme blue cheese so it's creamy and spreadable. I use Castello which once tried you'll go to great lengths to find. It's at our local Trader Joes. A small wedge (pictured) is under $4. (Double-creme can be substituted)

*I use a lower priced ruby (not tawny) port since it will become a sweetened reduction.

*It can be made with walnuts which adds to a nice presentation. (My family prefers no nuts). Add walnuts halves or quarters to syrup in step 1. Coat well, drain with slotted spoon, and add to a parchment lined baking sheet. Bake at 350 degrees, stirring once, until nuts are mostly dry. Let cool. Sprinkle on top of glazed cheese.

postscript: I first tasted this recipe at a baby shower for DH's cousin. I believe his Aunt discovered the recipe in Food & Wine magazine.