Blue Cheese Crisps

I have just enough time for another Valentine’s Day suggestion, well maybe a few suggestions. 

One, if you happen to have a sigoth (significant other) don’t fuss, exchange some cards, eat some food (possibly drinks), make some sweet, sweet love.  You only live once so be happy where you are cause we all know it probably ain’t that bad.

If you are currently sigoth-less, don’t fuss, grab a Galentine or Palentine (thanks Lee) also known as a friend, eat some food and definitely have some drinks even if it is only Tuesday. Live a little because you only live once so be happy where you are. If you really think about it probably ain’t that bad. 

Those tips may sound a little similar so I have others.

Two, appreciate the fact that a lot of people love you and be grateful for it. However, don’t be so grateful that you spend the holiday of love (even if it is made up)with your Family, unless one of their Birthday’s are on that day. No matter how much of a happy and confident person you are, or how much fun you had that day with your Grandma,  for years  to come it will be remembered as the Valentine’s Day you spent with your  Grandma/Uncle/Niece/Cousin or Best-Friend-and-their-Sigoth-who-are-like-Family-to-you.

ThirdI know you all feel like following my advice right? So while you are wining and dining yourself and possibly others think of  making these to go with your red wine. Normally I’d be like you can thank me later, and you still might, but in this case you may want to give some props to Susan. She actually made them and brought them to my house with wine cause she is a doll. 

Blue Cheese Crisps

ever so slightly adapted from the Halifax Metro

  • 3/4 cup crumbed blue cheese (vegetable rennet)
  • 1/3 cup butter, softened
  • 3/4 cup all-purpose flour
  • 3 tbsp ground almonds
  • 1/2 tsp freshly ground pepper


If you do not have a food processor you can definitely combine these ingredients by hand in a medium sized bowl. A food processor is preferred as it’s quicker and generally less handle time on the dough is better. It tends to produce a flakier texture almost like a shortbread cookie.

With either method, first, combine cheese and softened butter.

Add flour, almonds and pepper then blend until dough starts to come together.

Tear a  large piece of plastic wrap and lie on a clean surface.  Pour the dough out unto the wrap and shape into a 6″ log.

Roll up in wrap and refrigerate for at least 1 hour or until firm.

Preheat the oven to 350.

Unwrap the chilled dough and cut into 1/4 inch thick slices. Try to be as even as possible so they cook at the same speed.

Place on parchment paper lined baking sheet and bake crisps for about 15 minutes or until golden.

Let them cool completely on pan. Remove with small spatula. Eat immediately and pair with a Chianti, Port and other hors d’oeuvres. Also if you are a vegetarian ask for a blue cheese made with vegetable rennet.



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