Here is that recipe I promised - Dehli Blue - Blue cheese and walnut shortbread with chutney
½ cup sharp blue cheese (like Maytag) at room temperature
3 T. unsalted butter at room temperature
½ cup all-purpose flour
¼ cup cornstarch
¼ t. pepper
¼ t. kosher salt
1/3 cup walnuts, chopped
3 T. cream cheese at room temperature
3 T. chutney
½ cup walnut halves, toasted for garnishing
36 parsley leaves for garnishing.
Combine the blue cheese and butter into a food processor; process until creamy. Mix flour, cornstarch, pepper and salt together in a small bowl; add to the blue cheese mixture. Pulse to combine. Add the chopped walnuts and process just until incorporated. Do not over process. Remove the blue cheese mixture from the food processor bowl and shape into a ball. Cover with plastic wrap and refrigerate until firm, at least one hour.
Preheat the oven to 325F.
Place the chilled dough on a piece of plastic wrap and cover with another piece of plastic wrap. Roll the dough out to about 1/8 of an inch thick. Remove the plastic wrap and cut into 1-inch circles using a fluted cookie cutter. Place on a parchment lined baking sheet. Repeat until all the dough is used. Bake until light brown, about 25 minutes. Let cool.
To assemble: Spread ¼ t of cream cheese on each shortbread. Top with an equal amount of chutney, a walnut half and a parsley leave.
The shortbread came be prepared up to 3 days in advance. Assemble one hour before serving.
Yield about 36 shortbread crackers.
3 T. unsalted butter at room temperature
½ cup all-purpose flour
¼ cup cornstarch
¼ t. pepper
¼ t. kosher salt
1/3 cup walnuts, chopped
3 T. cream cheese at room temperature
3 T. chutney
½ cup walnut halves, toasted for garnishing
36 parsley leaves for garnishing.
Combine the blue cheese and butter into a food processor; process until creamy. Mix flour, cornstarch, pepper and salt together in a small bowl; add to the blue cheese mixture. Pulse to combine. Add the chopped walnuts and process just until incorporated. Do not over process. Remove the blue cheese mixture from the food processor bowl and shape into a ball. Cover with plastic wrap and refrigerate until firm, at least one hour.
Preheat the oven to 325F.
Place the chilled dough on a piece of plastic wrap and cover with another piece of plastic wrap. Roll the dough out to about 1/8 of an inch thick. Remove the plastic wrap and cut into 1-inch circles using a fluted cookie cutter. Place on a parchment lined baking sheet. Repeat until all the dough is used. Bake until light brown, about 25 minutes. Let cool.
To assemble: Spread ¼ t of cream cheese on each shortbread. Top with an equal amount of chutney, a walnut half and a parsley leave.
The shortbread came be prepared up to 3 days in advance. Assemble one hour before serving.
Yield about 36 shortbread crackers.