These Blue Cheese and Walnut Shortbread are like cookies, but they’re a savory treat for cocktail hour.
If you’re looking for an appetizer that’s a little bit different, try these blue cheese and walnut shortbread bites! You can make them ahead for a party. Right before serving, the blue cheese shortbread is spread with cream cheese and chutney. The shortbread appetizers are decorated with a walnut and a sprig of parsley (optional). They’re pretty!
Ingredients needed:
- crumbled blue cheese or gorgonzola
- unsalted butter
- all purpose flour
- cornstarch
- salt and pepper
- walnuts
- cream cheese
- jarred chutney
- fresh parsley
How to toast walnuts:
Preheat the oven to 350 degrees. Spread the walnut halves on a small baking sheet and toast in the oven until scented and lightly browned. Watch them closely so they don’t burn!
How to make Blue Cheese and Walnut Shortbread:
The full, printable recipe is at the end of this post.
Bake until light brown, about 25 minutes. Let cool.
Make Ahead Tip:
The shortbread can be prepared up to 3 days in advance and stored in an airtight container. Assemble with the toppings up to 1 hour before serving.
If you are a fan of blue cheese, you might also enjoy making my roasted blue cheese pecans, blue cheese dip or these blue cheese stuffed mushrooms.
Blue Cheese and Walnut Shortbread
Recipe Details
Ingredients
- ½ cup crumbled blue cheese or gorgonzola, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- ½ cup all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- ⅓ cup chopped walnuts
- 3 tablespoons cream cheese (low fat is fine)
- 3 tablespoons jarred chutney, preferably Major Grey's
- ½ cup walnut halves, toasted for garnishing
- parsley, for garnishing
Instructions
- Combine the blue cheese and butter in a small food processor; process until creamy. In a small bowl, combine the flour, cornstarch, pepper, and kosher salt together; add to the blue cheese mixture. Pulse to combine. Add the chopped walnuts and process just until incorporated. Do not over-process. Remove the blue cheese mixture from the food processor bowl and shape into a ball; cover with plastic wrap. Refrigerate until firm, at least one hour.
- Preheat the oven to 325°F.
- Place the chilled dough on a piece of plastic wrap and cover with another piece of plastic wrap. Roll the dough out about ⅛-inch thick. Remove the plastic wrap and cut into 1-inch circles or rectangles using a fluted cookie cutter. Place on a parchment paper-lined baking sheet. Repeat until all dough is used. Bake until light brown, about 25 minutes. Let cool.
- To assemble: Spread ¼ teaspoon of the cream cheese on each shortbread. Top with equal amounts of chutney, a walnut half, and a leaf of parsley.
Notes
- To toast the walnuts, preheat oven to 350 degrees. Spread walnut halves on a small baking sheet and toast in the oven until scented and lightly browned. Watch them closely so they don't burn!
- Do ahead tip: The shortbread can be prepared up to 3 days in advance and stored in an airtight container. Assemble up to 1 hour before serving.
