Recipe: Blue Cheese Crisps

recipelink.com Chat Room Recipe Swap - 2001-07-09
From: recipelink.com

Blue Cheese Crisps
From: Katie E Green
Newsgroups: rec.food.cooking
Date: 12-29-95

Makes 60 crackers

These would be great for any tea, party or football game. As the recipe states, "We recommend that you make a double batch--they disappear pretty quickly...." This recipe is adapted from the beautiful Shoalwater Restaurant, Seaview, Washington.

1/2 lb. blue cheese
1/3 lb. butter, room temperature
1 1/3 cup flour
1/2 cup poppy seeds (optional--or why not chopped pistachios!)

Preheat oven to 350F. Crumble the cheese; add butter and cream mixture to a smooth consistency. Mix cayenne with flour; add to cheese mixture. Mix well. Divide contents in half; wrap and chill for 1/2 hour.

Roll each chilled ball of dough into a thick cylinder; then roll into the poppy seeds, coating them as desired.

Cut cylinders into 1/4" slices. (They will slice better if you pre-freeze them first for about 30 to 40 minutes.) Lay on DRY baking sheets. Bake 15 minutes or until a very light golden brown. Watch closely as oven temperature vary--don't burn. Serve warm or at room temperature.

This dough may be made ahead and store in the freezer until needed.

Recommended wine: Johannisberg Riesling

After thoughts: I don't see why you couldn't use Stilton, Sharp Cheddar, or even a Guyere. Port/cheddar mix would be nice, simply adjust flour to necessary consistency.