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.