Yield: 12 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | blue cheese |
| 8 tablespoons | unsalted butter, 750f. |
| 1 cup | all-purpose flour |
| ¾ cup | pine nuts |
| ¼ teaspoon | salt |
Grease a cookie sheet lightly.
Cook's notes: Use room temperature Gorgonzola or blue cheese that has been crumbled. Do not use a double or triple creme blue cheese in this recipe. Preliminaries: Preheat oven to 375 degrees. Lightly grease a baking sheet with butter. Procedure: Combine the cheese and butter in a food processor fitted with the metal blade or an electric mixer; blend until creamy. Add the flour, pine nuts and salt, processing just to blend. Form into two 1-½ inch diameter cylinders and wrap each in plastic wrap or wax paper. Refrigerate until firm, several hours or overnight. Slice the dough into rounds about ⅛ inch thick and place about 2 inches apart on cold, lightly greased baking sheets. Bake in a preheated 375 degree oven until golden brown, about 12 minutes.
Immediately remove from the baking sheets and cool on wire racks.
Presentation: Serve cold. Store in airtight containers.