It seems almost every meal over this past month has been made up of appetizers – appetizers and cookies!!!
These Blue Cheese Shortbread Leaves are delicious, and can be cut into any shape to fit the occasion.
BLUE CHEESE SHORTBREAD LEAVES WITH CREAM CHEESE CHUTNEY ROULADE
1/2 cup crumbled blue cheese
3 tablespoons butter, room temperature
1/2 cup flour
1/4 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup walnuts, finely chopped
1 (8 ounce) package of cream cheese
1/3 cup chutney of your choice
2 tablespoons thinly sliced green onions
TO MAKE THE SHORTBREAD
Blend the blue cheese and butter in a processor until creamy. Add flour, cornstarch, salt and pepper. Pocess until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into a ball. Flatten into a disk. Wrap dough in plastic and refrigerate utnil firm, about an hour.
Heat oven to 325F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/4 inch thickness. Remove top sheet. Use a cookie cutter to cut out star shapes. Transfer stars to prepared baking sheets. Gather dough scraps and reroll, cut out additional stars.
Bake until golden brown, about 20 minutes. Transfer stars to rack and cool.
TO MAKE THE ROULADE
Using a rolling pin, flatten cream cheese between sheets of plastic wrap, roll into 10 by 8 inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving a 1 inch plain border. Sprinkle chutney with 2 tablespoons of greeen onions. Using plastic as an aid, and starting at 1 long side, roll up cream cheese, jelly roll style, into log. Gently. Wrap roulade tightly with plastic, refrigerate until set, at least 2 hours.
Place roulade on a platter, surround with shortbread stars and top with black pepper, sliced green onions or extra chutney.
Recipe adapted from Bon Appetit, November 2002