Blue Cheese Shortbread With Cream Cheese Roulade |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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These delicious blue cheese shortbreads go so well with the cream cheese roulade. It's an appetizer, but I have also served it as part of a cheese and fruit tray for a dessert. And for some reason, people are impressed when you make savory crackers/cookies! Read more ! Ingredients:
shortbread |
3.5 ounces crumbled blue cheese, about 1/2 cup (i use imported gorgonzola) |
3 tablespoons unsalted butter, room temperature |
1/2 cup all-purpose flour |
1/4 cup cornstarch |
1/4 teaspoon kosher salt |
1/8 teaspoon ground black pepper |
1/3 cup walnuts, finely chopped |
roulade |
8 ounces chilled cream cheese |
2/3 cup spiced chutney (i use cranberry-apple) |
1/2 cup very thinly slice green onions |
Directions:
1. MAKE SHORTBREAD
2. Blend blue cheese and butter in a food processor until creamy.
3. Combine flour, cornstarch, salt and pepper. Add to cheese and butter mixture.
4. Process until mixture resembles coarse meal. Use on/off pulses.
5. Add walnuts and process until moist clumps form.
6. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.
7. Preheat oven to 325°. Line baking sheets with parchment paper.
8. Roll out dough between sheets of parchment to about 1/8 inch.
9. Remove top sheet. Cut into shapes using a cookie cutter or cut into rectangles, squares, etc.
10. Carefully transfer to baking sheet. Chill in the refrigerator for fifteen minutes.
11. Bake until golden brown, about 20 minutes.
12. Transfer to rack. Let cool completely.
13. MAKE ROULADE
14. Using a rolling pin, flatten the cream cheese between sheets of plastic wrap; roll into an 8 x 10 inch rectangle.
15. Spread 1/3 cup chutney atop the cream cheese rectangle, leaving a 1 inch border.
16. Sprinkle with 2 tablespoons green onion.
17. Using the plastic wrap as an aid and starting at the long side, roll up cream cheese, jelly-roll style, into a log.
18. Gently press remaining green onions onto roulade.
19. Wrap roulade tightly with plastic wrap and refrigerate until set, at least two hours and up to two days.
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