Blue Cheese Wafers
These Blue Cheese Wafers are great with beer or a crisp white wine! Try this easy-to-make appetizer; you'll be glad you did. It's savory, buttery and delicious.
I really do make these a lot -- they're easy and so yummy. This recipe is from First magazine.
Note: I made these to take to a party once and didn't think to make a "food place-card" and someone mistook it for a cookie -- the look on his face when he bit into it was priceless: "This is the worst cookie I've ever had!" When your mouth is ready for a pecan sandie (I always use pecans) and you bite into blue cheese, it'll send you for a spin! 🙂 Put chunks of blue cheese on serving platter along with a few pecans perhaps.
9 Tbsp. room-temperature butter
1/4 lb. room-temperature blue cheese
1 1/4 cups flour
1/8 tsp. salt
1/3 cup walnut pieces(or pecan pieces), plus more for decoration (I always use pecans b/c that's what I have and I like them better!)
Mine - ready to bake, they spread just a little to 'round out'
Combine the butter, cheese, flour and salt in a food processor and blend until the dough forms a ball. Remove from the processor and stir in the 1/3 cup of nuts. Divide the dough in half and put each half on a piece of plastic wrap. Use the plastic to help you roll dough into a log 1" in diameter. Wrap tightly and chill until firm, about 1 hour.
Heat the oven to 350°. Cut the dough into 1/4" slices and top each with 1/4 walnut (or 1/2 pecan). Bake on ungreased baking sheets until golden, 12 - 15 minutes. Don't over bake or they become crumbly.
From First Magazine:
A cookie that's savory, not sweet, these rich tidbits are perfect for cocktails. The dough can be made ahead and refrigerated for at least a week - or it can be frozen. You can bake the wafers ahead of time too and store them in an airtight container. Makes 48 wafers.