Instructions: In small bowl, mix blue cheese, 1/4 c minced parsley, and 2 tbsp butter until well blended.

Trim crusts from bread slices; reserve bread trimmings for making crumbs another day. With rolling pin, roll bread slices flat. Evenly spread about 1 rounded tablespoonful cheese mixture on each bread slice; roll up, jelly-roll fashion.

On waxed paper, place remaining 1/4 cup minced parsley. Spread outside of cheese rolls with remaining butter; coat lightly with parsley. Wrap rolls tightly in plastic wrap; refigerate at least 30 minutes for easier slicing.

To serve, slice each parsley-coated cheese roll crosswise into six slices.

Place slices, cut-side up, on platter.

Makes 3 dozen hors doeuvres.

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