Blue Cheese and Walnut Short Breads with Fig Preserves
Pop the entire cookie in your mouth for a perfect single bite.
Blue Cheese and Walnut Short Breads with Fig Preserves
2.5 Ounces of center cut blue cheese
1/2 Cup of flour
1/3 Cup walnuts + additional walnut pieces for presentation
3 Tablespoons of unsalted butter
1/4 Cup cornstarch
1/4 Teaspoon kosher salt
1/4 Teaspoon of fresh ground black pepper
Whipped cream cheese
Fig preserves
Flat parsley leaves
Makes 15 bites
Mix butter and blue cheese in a food processor. Do not over work. Add walnuts, flour and black pepper and pulse until incorporated. Remove the dough from processor and place on a piece of plastic wrap. Wrap dough and place in the refrigerator for at least one hour. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Flour your work surface and roll dough until about 1/8 of an inch thick. Use a one inch cookie or biscuit cutter to make the cookies. Place on parchment paper and bake for 12 minutes, checking frequently to be sure they do not over brown.
Allow the cookies to cool completely. Use a small knife to (gently) put a dab of cream cheese on the cookie. Top with a bit of preserves, a piece of walnut, and part of a parsley leaf. Repeat making 15 bites. Serve immediately.
Cooks Note: Double the recipe and divide the dough in half and store in the freezer for an easy last minute appetizer
Blue Cheese and Walnut Short Breads with Fig Preserves
2.5 Ounces of center cut blue cheese
1/2 Cup of flour
1/3 Cup walnuts + additional walnut pieces for presentation
3 Tablespoons of unsalted butter
1/4 Cup cornstarch
1/4 Teaspoon kosher salt
1/4 Teaspoon of fresh ground black pepper
Whipped cream cheese
Fig preserves
Flat parsley leaves
Makes 15 bites
Mix butter and blue cheese in a food processor. Do not over work. Add walnuts, flour and black pepper and pulse until incorporated. Remove the dough from processor and place on a piece of plastic wrap. Wrap dough and place in the refrigerator for at least one hour. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Flour your work surface and roll dough until about 1/8 of an inch thick. Use a one inch cookie or biscuit cutter to make the cookies. Place on parchment paper and bake for 12 minutes, checking frequently to be sure they do not over brown.
Allow the cookies to cool completely. Use a small knife to (gently) put a dab of cream cheese on the cookie. Top with a bit of preserves, a piece of walnut, and part of a parsley leaf. Repeat making 15 bites. Serve immediately.
Cooks Note: Double the recipe and divide the dough in half and store in the freezer for an easy last minute appetizer
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