California Walnut And Blue Cheese Savoury Shortbread Recipes

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD

Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories Cookies Cheese Herb Nut Appetizer Bake Cocktail Party Parmesan Rosemary Walnut Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

BLUE CHEESE AND WALNUT CRACKERS

Blue Cheese and Walnut Crackers image

Provided by Ina Garten

Categories appetizer

Time 1h37m

Yield 30 crackers

Number Of Ingredients 7

Ingredients

1/4 pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

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