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Blue Cheese Appetizer Shortbread with Fruit Chutney
Ingredients
1/2 cup 125 mL Rosenborg-Castello® Crumbled Blue Cheese
4 tbsp 60 mL unsalted butter
3/4 cup 175 mL all purpose flour
1/4 cup 50 mL cornstarch
pinch of salt and black pepper
1/2 cup 125 mL ground walnuts
1/4 cup 50 mL prepared fruit Chutney
Method
Mix flour, cornstarch, salt and pepper in a small bowl; set aside.
Combine Blue Cheese and butter in a food processor and process until smooth and creamy. Add flour mixture and pulse just until combined. Using your hands press the dough until it holds together; shape into a 1” round by 10” long log. Roll log into ground walnuts. Wrap with plastic wrap and refrigerate for one hour or overnight.
Preheat oven to 350°F (180°C).
Remove dough from refrigerator and cut into 1/8” slices. Place on a parchment lined cookie sheet and bake for 12 minutes.
Keep a careful eye while baking, as nuts tend to burn. Remove from oven and allow to cool.
Serve with prepared chutney.
Makes 24 shortbread appetizer cookies.
Rosenborg-Castello® Crumbled Blue Cheese
