Watercress and Blue Cheese Butter

This is from BaconSlut, who discovered it in the cookbook "Minnesota's Bounty: The Farmers Market Cookbook", by Beth Dooley.  Spread on burgers and steaks, or on bruschetta topped with roasted red pepper or sliced tomato. 

3 oz. blue cheese  (I luuuuuurve Moody Blue smoked blue for this.)

2 tablespoons unsalted butter, softened

1/2 cup loosely packed watercress sprigs, stemmed

In a food processor fitted with a steel blade, pulse together the blue cheese and the butter.  Then pulse in the watercress.  Scrape the butter into a dish or shape into a log.  Store in the refrigerator, covered.