Title: Gorgonzola Wafers
Categories: Cracker Bread
Yield: 12 Servings
| 1/2 | lb | Blue cheese |
| 8 | tb | Unsalted butter, 750f. |
| 1 | c | All-purpose flour |
| 3/4 | c | Pine nuts |
| 1/4 | ts | Salt |
Grease a cookie sheet lightly. Cook's notes: Use room temperature
Gorgonzola or blue cheese that has been crumbled. Do not use a double or
triple creme blue cheese in this recipe. Preliminaries: Preheat oven to 375
degrees. Lightly grease a baking sheet with butter. Procedure: Combine the
cheese and butter in a food processor fitted with the metal blade or an
electric mixer; blend until creamy. Add the flour, pine nuts and salt,
processing just to blend. Form into two 1-1/2 inch diameter cylinders and
wrap each in plastic wrap or wax paper. Refrigerate until firm, several
hours or overnight. Slice the dough into rounds about 1/8 inch thick and
place about 2 inches apart on cold, lightly greased baking sheets. Bake in
a preheated 375 degree oven until golden brown, about 12 minutes.
Immediately remove from the baking sheets and cool on wire racks.
Presentation: Serve cold. Store in airtight containers.