Thursday, January 26, 2017

GORGONZOLA, ROSEMARY, & WALNUT CRACKERS

These are delicious cracker to serve with fruit. You can freeze the tightly wrapped log before baking. Remove from the freezer a couple of hours before baking.


½ cup walnut pieces
8 T unsalted butter, softened
8 oz Gorgonzola cheese, softened
1 ½ cups all-purpose flour
2 t sea salt
1 t freshly ground black pepper
2 t minced fresh rosemary

1 egg beaten with 1 T water

Pour walnuts in a dry skillet and toast until lightly golden brown.
Place toasted walnuts in a food processor and process until finely chopped, but don't make walnut butter out of it.
Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cheese together until smooth. 
With the mixer on low speed, add the flour, salt, pepper, and rosemary. 
Mix for 1 minute.  
Alternative, you can do this in a mixing bowl with a wooden spoon. 

Turn dough out onto a piece of wax paper. 
Roll into a 10-inch long log. 
Brush the log with the egg wash.
Spread the walnuts out and roll the log in the walnuts, pressing lightly. 

Wrap in plastic wrap and refrigerate for at least for 1 hour and up to 4 hours.

Preheat oven to 350 degrees F.

Cut the log into thin slices and place on an ungreased baking sheet.

Bake 20 to 22 minutes, until lightly brown.  

Cool and serve at room temperature with grapes and figs.

Makes about 12 to 15 crackers





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