Instructions: Spread walnuts in a shallow pan; dot with 2 tablespoons butter. Sprinkle with curry powder. Bake in a preheated 300 F oven for 20 minutes, stirring occasionally to toast evenly. Remove from oven; cool.

Chop 1 cup of walnuts finely, reserving remaining nuts. Using an electric mixer, blend the remaining softened butter, cheeses, mustard and paprika.

Stir in finely chopped walnuts. Divide mixture in half. Turn each half onto a sheet of aluminum foil; shape each into a log. Roll logs in reserved walnuts; wrap in foil. Refrigerate until firm. To serve, place logs on cutting board; spread on crackers or party rye bread.

Note: Can be made up to 2 days ahead.

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