Recipe: Appetizer: Blue Cheese Pecan Crackers
These are addictive –
and so versatile! For a variation, try substituting
sharp cheddar for the blue cheese and adding
a pinch of cayenne pepper. This recipe makes
about 90 crackers, depending on how thinly
or thickly you slice them.
1 1/2 cups pecan halves
1 large egg, separated
1 stick (1/2 cup) unsalted butter, softened
8 ounces blue cheese, softened
1 cup all-purpose flour
Preheat oven to 350F. Spread
½ cup of the pecans on an ungreased baking
sheet and toast in the oven for about 7
minutes. Watch carefully, these can burn
quickly. When you begin to smell a toasty
pecan fragrance, they’re done! Cool
pecans.
Finely chop cooled pecans.
In a food processor, combine butter and
cheese until smooth. Add egg yolk and process
again until combined. Add flour and chopped
pecans and process just until a dough forms.
Empty dough on a work surface,
and divide into two halves. On sheets of
wax paper, form each half into a log that
is about 1¼ " in diameter and about
12" long. Wrap each log in wax paper
and freeze for about 30 minutes, or refrigerate
for about 4 hours, just until firm.
Preheat oven to 375F. Slice
logs into ¼" thick slices and arrange
about ½" apart on greased baking sheets.
Top each cracker with a pecan half, pressing
lightly into the dough. Brush entire cracker
with lightly beaten egg white. Bake until
golden, about 10-13 minutes. Transfer to
a rack to cool.
We particularly like
Hogue Cellar's Chardonnay and Riesling with
these!
from Party Planning, feb
2002
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