*Blue Cheese Shortbread w/ Peach Jalapeno Jam
Blue Cheese &
Walnut Shortbread w/Peach Jalapeno Jam
- 1/2 cup sharp blue cheese
- 3 TB unsalted butter, at room
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp each salt and
- 1/3 cup walnuts, chopped
- 3 TB cream cheese
- 3 TB Mark & Stephen Peach Jalapeno
- 1/2 C walnut halves, toasted, for
- 36 poarsley leaves for
Process the blue cheese and butter in a food processor until
Mix the flour, cornstarch, salt, and pepper together in a small
bowl; add to the blue-cheese mixture. \
Pulse to combine.
Add the chopped walnuts and process just until incorporated.
Shape mixture into a ball; cover with plastic wrap.
Refrigerate until firm, at least one hour.
Preheat oven to 325'.
Roll the chilled dough out between pieces of plastic wrap to about
Remove the plastic wrap and cut into 1-inch circles.
Place on a parchment paper-lined baking sheet, then repeat with the
scraps until all the dough is used.
Bake until light brown, about 25 minutes.
Spread 1/4 tsp of the cream cheese on each shortbread.
Top with an equal amount of jam, a walnut half, and a leaf of
Yield: about 36 crackers.
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