Name: Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade
Yield: Makes 10 to 12 servings
Ingredients: 3 1/2 ounces crumbled blue cheese (about 1/2 cup); 3 tablespoons unsalted butter, room temperature; 1/2 cup all purpose flour; 1/4 cup cornstarch; 1/4 teaspoon coarse salt; 1/8 teaspoon ground black pepper; 1/3 cup walnuts, finely chopped; 1 8-ounce package chilled cream cheese; 2/3 cup purchased spiced cranberry-apple chutney; 1/2 cup very thinly sliced green onions

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Blue Cheese Shortbread Leaves with Cream Cheese-Chutney RouladePornchai Mittongtare

You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers. (We especially liked this roulade made with a spiced cranberry-apple chutney, but any thick chutney will work.)

Recipe notes

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