Savory Blue Cheese Crackers

savory pecan blue cheese crackers

Picture a spring evening with sunlight stretching well into the evening, a freshly cracked bottle of wine, an impromptu little gathering of friends. Doesn’t that sound civilized, in need of a little something special? In that case, you’ll want a batch of these flaky-crisp blue cheese crackers to share with drinks. Nobody has to know that they’re actually super-easy to make, and nobody has to know you baked them a week ago and they kept like a charm.

Most crackers (with apologies to the good people at Carr’s) are just chorus girls, supporting cast members to headlining cheeses and dips. These buttery little nibbles are the star, rich and crunchy, with a subtle tang from blue cheese and flecked through with pecans. I used a supermarket tub of pre-crumbled blue cheese for my first batch, and while they were still rich and flaky and hard to put down, the blue cheese flavor got a little lost. Go for something a little gutsy, though I wouldn’t recommend spending a fortune on an ultra-fancy blue, either. Best to ask your cheese guy or gal for help. Say cheese!

Blue Cheese & Pecan Crackers
adapted from the Lazy Gourmet by Juliana Gallin and Joanne Weir

  • 1/2 C (4 oz) unsalted butter, cold & cut into small pieces
  • 8 oz crumbled blue cheese, cold
  • 1 1/2 C all-purpose flour
  • 1/4 tsp kosher salt
  • scant 1/2 C pecans
  • 1-2 tsp cold water

In a food processor, finely chop the pecans and set aside. Add the flour, salt and butter to the processor and pulse until it’s coarsely mixed, with some pea-sized pieces of butter. Add the blue cheese and process with 10 one-second pulses. Add the nuts (give a little stir with your hands) and pulse (in one-second spurts) about 5 times. With the motor running, add the cold water through the feed tube until the dough starts to form a ball. Remove and shape into two flat disks, wrap in plastic wrap and refrigerate, at least half an hour and up to 2 days.

Preheat the oven to 350 degrees. With a lightly floured surface, roll out the dough fairly thin (about 1/16″) and use a small cookie cutter to cut out rounds. Place on parchment-lined baking sheets about 1/4″ apart. Bake until lightly browned, about 25 minutes. Crackers keep well, tightly sealed at room temperature, for several days.

Note: If you don’t have cookie cutters, you can use a shot glass to cut out the crackers. If you don’t have a shot glass, you can also roll the dough into a long log before you refrigerate it, and use a sharp knife to cut into thin coins.

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About scarpettakate

Scarpetta Dolcetto celebrates simple, seasonal, scratch home cookery.
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11 Responses to Savory Blue Cheese Crackers

  1. I tried these a few years back I think it was a recipe from Gourmet; anyway, they were as you describe, rich and delicious.

  2. Kelly says:

    These look great – definitely the star of the show!

  3. These crackers look delicious!!!

  4. Dacia says:

    Have you tried the recipe omitting the pecans? I am curious if they still taste as good without them.

    • I haven’t tried it…though you could easily swap out the pecans for walnuts or other nuts. I think the recipe would work fine if you omitted them, but they do help give the dough a little structure. Good luck!

  5. Sara says:

    I would have never thought it is so easy to make crackers! And blue cheese makes everything taste better so this recipe is surely bookmarked for next time I have friends over 🙂

  6. Stephanie says:

    These do look great. I hate to leave out the pecans but I am curious if they are also good without. I often have to do a nut-free version of one of my recipes for a guest with an allergy.

  7. tiffany says:

    These look and sound delicious! I am a HUGE blue cheese fan!

  8. Matthew Gubiotti says:

    As a bonus: These make the whole house smell like delicious macaroni and cheese. It’s actually pretty incredible…

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