Blue Cheese And Walnut Crumpets Recipes

BLUE CHEESE AND WALNUT CRACKERS

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.

BLUE CHEESE WALNUT TOASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
• In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
• Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.

BLUE CHEESE-WALNUT BITES

Steps:

• Combine flour and pepper in a medium mixing bowl.
• Cut in cheese and butter with a pastry blender till mixture resembles coarse crumbs.
• Add walnuts and egg yolks.
• Stir till combined.
• Form mixture into ball, knead till mixture clings together.
• Divide dough in half, shape each half into a log 9 inches long.
• Wrap logs in blastic wrap, chill at least 2 hours.
• Heat oven to 425 degrees.
• Cut each log into 1/4 inch slices.
• Place slices 1 inch apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes or till bottoms and edges are golden brown.
• Transfer to wire racks.
• Serve warm or at room temperature.
• To make ahead, store tightly covered in the refrigerator up to 1 week.

FLAKY BLUE CHEESE ROLLS W/WALNUTS

Steps:

• For filling, in medium bowl mix together walnuts, blue cheese, snipped parsley and pepper.
• Unroll pie crust sheet and spread filling evenly over the crust.
• Cut pastry circle into 12 wedges.
• Starting at wide ends, loosely roll up wedges.
• Place rolls, tip side down, on a greased baking sheet.
• Can cover and chill for up to 24 hours if desired.
• Before baking, brush rolls lightly with milk.
• Sprinkle with parmesan cheese and additional parsley.(I prefer the ground parmesan for this.).
• Bake at 425º for about 15 minutes or til golden.
• Cool on wire rack.
• Serve warm.