The other night, we were having a few friends stop by, it was after everyone had eaten but I wanted to have something for them to snack on. I'd been eyeing these Blue Cheese and Walnut Crackers from Barefoot Contessa for years but never got around to making them. I decided these would be perfect to put out with some fruit. The crackers are basically a savory shortbread, they have a nice delicate, crumbly texture. The flavor is where these crackers really shine, I decided to use a Roquefort (rather than Stilton) I picked up a Trader Joes and made them without the walnuts. Not because I don't think that the addition of nuts would be great, I do, in fact I love pecans with blue cheese but well... it's because I was feeling lazy. They came out wonderful and Dave especially loved them. They are definitely best the same day, we had some leftover and while the flavor was still good, the texture was a little off.
Roquefort Crackers
In the bowl of your stand mixer, cream the butter and Roquefort until well blended, about 1 minute. Add flour, salt and pepper and mix until combined. Roll dough into a 12 inch log, wrap in plastic and refrigerate until firm, about an hour.
Preheat oven to 350 degrees and line baking sheet with parchment. Remove dough from fridge and slice into 1/4 inch thick rounds and place on prepared sheet, leaving space between. Bake for 20-22 minutes until they are just starting to brown. Cool to room temperature before serving.
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