This savory blue cheese and walnut shortbread is topped with cream cheese and a dollop of chutney from a jar. It’s an impressive make ahead appetizer that will get your dinner party off with a great big “wow”.
The shortbread dough can also be rolled and cut out with 1 ½ inch cutters for a more formal presentation.
- 3 ounce blue cheese (such as Maytag)
- 1½ ounce unsalted butter
- ½ cup all-purpose flour (scooped and leveled)
- ¼ cup cornstarch (scooped and leveled)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 ounce chopped walnuts (lightly toasted)
- 2 ounce cream cheese (or to taste)
- 36 walnut halves (lightly toasted)
- chutney (such as Major Grey’s)
- 36 fresh thyme tips
Combine blue cheese and butter in a food processor; process until smooth and creamy. Add flour, cornstarch, salt and pepper to the blue cheese mixture; pulse to combine. Add the chopped walnuts and process until just incorporated into a dough that pulls away from the sides in jagged clumps. Do not overprocess.
Remove the dough from the food processor and shape into 2 logs about 1‑inch in diameter. Wrap the logs in plastic and chill at least one hour.
When ready to bake preheat the oven to 325 degrees.
Unwrap and slice each log into eighteen ⅓‑inch thick discs and place each disc onto parchment covered baking sheets about 2‑inches apart. Use the bottom of a glass to press each disc into a 1 ½‑inch round about 1/8‑inch thick. You may need to use an off-set spatula to loosen the discs if they are sticking.
Bake in the heated oven, rotating halfway through, until lightly browned; about 15 minutes. Remove sheets from oven and let them cool on a rack. The shortbread made be made up to 3 days in advance. Store covered at room temperature.
To assemble: Spread a small dollop of cream cheese onto each shortbread; top with a walnut halve, chutney and a tiny sprig of thyme.