Blue Cheese Cocktail Crackers Recipes

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Steps:

• Preheat oven to 350°F
• With a mixer on medium speed, cream together cream cheese and butter until light and fluffy.
• Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended.
• The dough will be stiff.
• Roll 1-tablespoon portions into balls and place slightly apart on baking sheets.
• Flatten each ball with a fork.
• Bake until crackers are golden brown, 12 to 15 minutes.

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool.

Steps:

• Preheat oven to 300 degrees. Place the pecans on a rimmed baking sheet and bake until fragrant, 3 to 5 minutes. Let cool. Transfer the pecans to the bowl of a food processor and pulse until finely ground.
• Add the flour to the ground pecans, pulse briefly to combine. Add butter and pulse until mixture resembles coarse meal. Add the cheese and process until the dough comes together and is well combined.
• Transfer dough to a clean work surface. Shape the dough into a 2 1/2-inch-wide log. Wrap the log with plastic wrap and refrigerate for at least 24 hours.
• Preheat oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer slices to a baking sheet and bake immediately, rotating the sheet halfway through cooking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a wire rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

Steps:

• Beat cheeses, brandy & chives in a sml bowl w/an electric mixer till well-combined.
• Slice dates into very fine strips.
• Just b4 serving, spread or pipe cheese mixture onto crackers & top w/date strips & parsley.
• NOTE: Cheese mix can be prepared 2 dys ahead of need, covered & stored in refrigerator.

Steps:

• In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)
• Cut blue cheese into 40 slices and arrange on crackers. Drizzle with honey, sprinkle with scallions, and serve