Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    greenbear ate it and said...
    Sounds delicious can't wait to try
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    " It was excellent "
    ahmed1 ate it and said...
    Sounds really delicious...
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  • irishiz 9 years ago
    Sounds wonderful! Bookmarking for sure.
    Was this review helpful? Yes Flag

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