Bon Appétit | November 2002
yield: Makes 10 to 12 servings
You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers.
3 1/2 ounces crumbled blue cheese (about 1/2 cup)
3 tablespoons unsalted butter, room temperature
1/2 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon coarse salt
1/8 teaspoon ground black pepper
1/3 cup walnuts, finely chopped
1 8-ounce package chilled cream cheese
2/3 cup purchased spiced cranberry-apple chutney
1/2 cup very thinly sliced green onions
|Bleu Cheese Shortbread|
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.
Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.