Blue Cheese Shortbread Leaves, Cream Cheese Chutney Roulade Recipe

• 3 1/2 ounce crumbled blue cheese - (abt 1/2 c.)
• 3 Tbsp. unsalted butter room temperature
• 1/2 c. all-purpose flour
• 1/4 c. cornstarch
• 1/4 tsp coarse salt
• 1/8 tsp freshly-grnd black pepper
• 1/3 c. walnuts finely minced
• 1 pkt chilled cream cheese - (8 ounce)
• 2/3 c. purchased spiced cranberry-apple chutney
• 1/2 c. very thinly-sliced green onions

1. For Shortbread: Blend blue cheese and butter in processor till creamy.
2. Add in flour, cornstarch, salt, and pepper.
3. Using on/off turns, process till mix resembles coarse meal.
4. Add in walnuts and process just till moist clumps form.
5. Gather dough into ball.
6. Flatten into disk.
7. Wrap dough in plastic and chill till hard, about 1 hour.
8. Preheat oven to 325 degrees.
9. Line 2 baking sheets with parchment paper.
10. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness.
11. Remove top sheet.
12. Using 2 1/2- by 1-inch leaf-shaped cookie cutter, cut out leaves.
13. Transfer leaves to prepared baking sheets.
14. Gather dough scraps and reroll; cut out additional leaves.
15. Transfer to prepared baking sheets.
16. Bake till golden, about 20 min.
17. Transfer leaves to rack and cold.
18. (Can be prepared 3 days ahead.
19. Store in airtight container at room temperature.)
20. For Roulade: Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10- by 8-inch rectangle.
21. Remove top sheet of plastic wrap.
22. Spread 1/3 c. chutney atop cream cheese rectangle, leaving 1-inch plain border.
23. Sprinkle chutney with 2 Tbsp.
24. green onions.
25. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log.
26. Gently press remaining green onions onto roulade.
27. Wrap roulade tightly with plastic.
28. Chill till set, at least 2 hrs and up to 2 days.
29. Place roulade on platter.
30. Surround with shortbread leaves.
31. Top roulade with remaining 1/3 c. chutney and serve.
32. This recipe yields 10 to 12 servings.
33. Comments: You can start making these savory cookies up to three days ahead.
34. Even easier: Serve the cheese roll with store-bought crackers.
35. (We especially liked this roulade made with a spiced cranberry-apple chutney, but any thick chutney will work.)

blue cheese, allpurpose, cornstarch, salt, black pepper, walnuts, cream cheese, cranberryapple, green onions

Taken from cookeatshare.com/recipes/blue-cheese-shortbread-leaves-cream-cheese-chutney-roulade-87445 (may not work)