Blue Cheese Walnut Shortbread & Chutney
This savory version of shortbread offers a sensational combination of rich blue
cheese and tangy chutney, an Indian condiment typically made with mangoes. If
your time is limited you can serve the shortbread crackers without the toppings.
They will still be a crowd pleaser.
1/2 cup sharp blue cheese (such as Maytag), at room temperature
3 tablespoons unsalted butter, at room temperature
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon fresh ground pepper
1/4 teaspoon kosher salt
1/3 cup walnuts, chopped
3 tablespoons cream cheese
3 tablespoons chutney, preferably Major Grey's
1/2 cup walnut halves, toasted for garnishing
36 parsley leaves for garnishing
1. Combine the blue cheese and butter in a food processor; process until creamy.
Mix the flour, cornstarch, pepper, and kosher salt together in a small bowl; add
to the blue cheese mixture. Pulse to combine. Add the chopped walnuts and
process just until incorporated. Do not over-process. remove the blue cheese
mixture from the food processor bowl and shape into a ball; cover with plastic
wrap. Refrigerate until firm, at least one hour.
2. Preheat oven to 325 degrees F. Place the chilled dough on a piece of plastic
wrap and cover with another piece of plastic wrap. Roll the dough out about
1/8-inch thick. Remove the plastic wrap and cut into 1-inch circles using a
fluted cookie cutter. Place on a parchment paper-lined baking sheet. Repeat
until all the dough is used. Bake until light brown, about 25 minutes. Let cool.
3. To assemble: spread 1/4 teaspoon of the cream cheese mix on each of the
shortbread cookies. Top with equal amounts of chutney, a walnut half, and a
small leaf of parsley. (To do ahead: the shortbread can be prepared up to 3 days
in advance and stored in an airtight container. Assemble up to 1 hour before
Makes about 36 shortbread crackers.