Posted by Annette 11/17/2001 6:40 pm

6 ounces aged Swiss or Gruyere cheese, at room temperature
6 ounces sharp orange Cheddar cheese, at room temperature
4 ounces mild creamy blue cheese, such as Maytag, at room temperature
6 tablespoons unsalted butter, at room temperature
1/3 cup young tawny port
4 teaspoons Dijon mustard
3/4 teaspoon hot pepper sauce
Salt and freshly ground black pepper
1 scallion, including tender green part, finely chopped

For the toasts
About 30 thin baguette slices
1/3 cup olive oil

Cut the Swiss and Cheddar into 1/2-inch cubes. Crumble the blue cheese. In a food processor, combine the cheeses, butter, port, mustard, hot pepper sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Process, stopping several times to scrape down the sides of the work bowl, until smooth. Transfer to a bowl and stir in the green onions. Cover and refrigerate for at least 24 hours to develop the flavors.

To make the toasts, position oven racks in the upper and lower thirds of the oven and preheat oven to 400 degrees F. Brush the baguette slices on one side only with the olive oil. Arrange slices, oil side up, on 2 baking sheets. Transfer sheets to oven and bake until lightly colored, but a little soft, about 7 minutes total, switching top and bottom sheets halfway through baking. Place the pans on a wire rack and let the toasts cool to room temperature. They will crisp further as they cool.

To serve, let the cheese sit at room temperature until slightly softened, then transfer to a decorative serving dish. Serve accompanied by the toasts.

Serves 8.