Whisky Cheddar Spread

Ingredients:

• 1/3 cup hazelnuts
• 2 cups extra-old cheddar cheese, diced and at room temperature (10 oz/300 g)
• 1/4 cup butter, softened
• 2 tablespoons Scotch whisky or 2 tablespoons milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper

Steps:

1. On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.
2. In food processor, combine cheese, butter, whisky, mustard and pepper until smooth.
3. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed.
4. Scrape into bowl; sprinkle with remaining hazelnuts.
5. (Make-ahead: Cover and refrigerate for up to 3 days.).