Warm Crostini with Blue Cheese and Walnuts

Sliced bread
4 ounces Roquefort, Maytag, or Danish blue
3 tablespoons butter at room temp
1 teaspoon cognac
1/4 cup chopped walnuts
Freshly milled pepper
Finely chopped parsley

Toast the bread under the broiler until nicely browned on one side, then a little less on the second. Cream the cheese and butter until smooth, then work in the cognac and three-quarters of the walnuts and season with pepper. Spread on the paler side of the toasts, then broil until the cheese is bubbling. Remove, dust with the remaining nuts, and garnish with parsley. Serve warm.