Blue Cheese and Walnut Crackers

Show: Barefoot ContessaEpisode: Cocktail Hour

Rated: 4 stars out of 5Rate itRead users' reviews (63)

Cook Time:
22 min
Level:
Easy
Yield:
30 crackers

Times:

Prep: 45 min
Inactive Prep: 30 min
Cook: 22 min
Total:: 1 hr 37 min

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Ingredients

1/4 pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts

Directions

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.

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Comments & Reviews

recipe Blue Cheese and Walnut Crackers
John Mpls, MN 02-08-2010
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Rich Cracker w/Great Flavor
Rated: 5 stars out of 5

I have made the blue cheese crackers twice - once at Thanksgiving, and a second time for a Super Bowl party. Different... people at each event, and both times they were a huge hit. Very different look, taste to the cracker that people are amazed are actually homemade. I made them the first time w/out Stilton, but a different blue, and the second time w/Stilton. I actually thought they were a bit saltier the second time (but richer and creamier tasting), and just as delicious as the ones I made w/out Stilton. That being said, I will always use the Stilton in the future, as well as the two tsps of salt. I did NOT flip them halfway thru the cooking process, and yet they still turned out fantastically. Easy to make. Served w/fruit both times - pears were a big hit as the accompanying side.Read more
recipe Blue Cheese and Walnut Crackers
Hilary Mount Wolf, PA 01-23-2010
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Big HIT!
Rated: 5 stars out of 5

I made these as an appetizer for a family dinner and got rave reviews! I followed the recipe exactly except I used a little... less salt. When I opened the oven to view progress I knew I was making something delicious! Later the whole house smelled of Stilton blue cheese shortbread (which is basically what you are making). Mmmmm ... wonderful! If I had made a double batch I doubt any would have been left! It's expensive to make (if you use a good quality Stilton) but if you are looking to wow somebody definetly choose this - even if they are not a blue cheese fan (I had a couple of those and they loved them!).Read more
recipe Blue Cheese and Walnut Crackers
Patty Randolph, NJ 01-05-2010
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Decadent!
Rated: 5 stars out of 5

That was the comment I got from one of my friends! I made them for the New Year's party and they were a hit!I
recipe Blue Cheese and Walnut Crackers
Kath ferndale, WA 01-04-2010
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Fantastic Recipe ! Everyone loved them!
Rated: 5 stars out of 5

Firstly, I read the reviews on here & against my own intuitions omitted a teaspoon of the salt. BIG mistake!! So I made... another batch, WITH the 2 teaspoons as Ina has here & they were fantastic! I'd like to comment on some of the reviews here starting with the fact that the recipe must be followed. If you don't use Stilton & use a different blue cheese they WILL be too salty. Also, the nuts on the outside of the crackers is the perfect amount. In the cracker too would be too much as Stilton w/ walnuts is a classic combo but the ratio of walnuts should be less than the cheese. These are NOT dry!! They are buttery, rich & yummy just the way they should be. With a glass of Port they are sublime! They are also good with fresh apple or grapes. A beautiful contrast. As for the guy who asked his wife to throw them away, well my guess is he doesn't like blue cheese really or anything like it. Or they did not follow the recipe. Stilton is not as salty & much creamier. It is amazing how some people who have commented on here don't even follow the recipe by using the wrong cheese & then put it down! Also, Kosher salt is a must as regular salt will make them saltier. My guess is they didn't use Stilton or the right salt....OR salted butter possibly. I will agree with chopping the nuts a bit finer but not too fine as the whole idea is to get a nice piece of walnut so I would not use a processor as a bit finer than a rough chop is great. Also you aren't having to chop a pound of nuts! These were a huge hit over the holidays at my party & the one I took them too. So for me this was a great recipe!Read more
recipe Blue Cheese and Walnut Crackers
KAREN Worcester, PA 01-02-2010
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Staple for all my entertaining, everyone asks if I am making these.
Rated: 5 stars out of 5

This is staple for me for every entertaining event! I can make it ahead and freeze until i use it. I usually add a bit more... stilton (2-.6 wedges at room temp - NOT COLD) than called for (dough is a bit stickier but cooks up fine) so there is HUGE flavor and I use the food processor to really grind the walnuts, they stick better if you do!!! Other than that, don't vary anything. and don't cheap out on the cheese. Can't go wrong with this one! For a hostess gift, make a batch of these and place on a store bought glass platter for the host to keep! Read more
recipe Blue Cheese and Walnut Crackers
Sandi Lake Zurich, IL 01-01-2010
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Too Salty
Rated: 1 stars out of 5

I made these crackers to bring to a Christmas Eve party but unfortunately, had to throw them out because they were WAY to... salty. I followed the recipe with the exception of the type of blue cheese. I used a different brand name but found the end results to be entirely too salty to serve. I will try the recipe again but this time I will exclude the salt from the recipe depending upon the taste of the blue cheese that I purchase. Read more