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   Ingredients :
1 ¼ oz ( 30 g) nuts or pecans, toasted and coarsely chopped
½ cup Roquefort cheese or similar, crumbled
¾ cup cream cheese, at room temperature
¼ cup parsley leaves, finely chopped
Whole wheat thin round toasts (2 inches / 4 cm diameter)


Combine Roquefort cheese with cream cheese. Add half of chopped nuts. Place 1 teaspoon cheese mixture on toasts. Sprinkle with remaining chopped nuts and parsley. Serve.
        Yields: 45 – 50 hors d’oeuvres
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