Recipe
Blue Cheese Shortbread With Cream Cheese Roulade Recipe
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55to64 / All my dishes 1 year, 3 months ago
These delicious blue cheese shortbreads go so well with the cream cheese roulade. It's an appetizer, but I have also served it as part of a cheese and fruit tray for a dessert. And for some reason, people are impressed when you make savory crackers/c... More
Prep:30m Cook:20m Servings:1
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 55to64 |
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Fans
Ingredients
- SHORTBREAD
- 3.5 ounces crumbled blue cheese, about 1/2 cup (I use imported Gorgonzola)
- 3 tablespoons unsalted butter, room temperature
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/3 cup walnuts, finely chopped
- ROULADE
- 8 ounces chilled cream cheese
- 2/3 cup spiced chutney (I use cranberry-apple)
- 1/2 cup very thinly slice green onions
Directions
- MAKE SHORTBREAD
- Blend blue cheese and butter in a food processor until creamy.
- Combine flour, cornstarch, salt and pepper. Add to cheese and butter mixture.
- Process until mixture resembles coarse meal. Use on/off pulses.
- Add walnuts and process until moist clumps form.
- Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325°. Line baking sheets with parchment paper.
- Roll out dough between sheets of parchment to about 1/8 inch.
- Remove top sheet. Cut into shapes using a cookie cutter or cut into rectangles, squares, etc.
- Carefully transfer to baking sheet. Chill in the refrigerator for fifteen minutes.
- Bake until golden brown, about 20 minutes.
- Transfer to rack. Let cool completely.
- MAKE ROULADE
- Using a rolling pin, flatten the cream cheese between sheets of plastic wrap; roll into an 8 x 10 inch rectangle.
- Spread 1/3 cup chutney atop the cream cheese rectangle, leaving a 1 inch border.
- Sprinkle with 2 tablespoons green onion.
- Using the plastic wrap as an aid and starting at the long side, roll up cream cheese, jelly-roll style, into a log.
- Gently press remaining green onions onto roulade.
- Wrap roulade tightly with plastic wrap and refrigerate until set, at least two hours and up to two days.
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irishiz 1 year, 2 months ago said:
Sounds wonderful! Bookmarking for sure.
ahmed1 1 year, 2 months ago said:
Sounds really delicious...
greenbear 1 year, 2 months ago said:
Sounds delicious can't wait to try