Out of the three delicous homemade crackers I made for Caroline’s welcome party, I liked the Blue Cheese and Pecan cracker the most. I could have secretly eaten them all before the guests even arrived – but I find too much joy in sharing them with others. There is something about the pecans that make this cracker crumble to a blue cheese perfection in your mouth. While this was the only cracker without a fancy garnish – the consistancy and flavor shined through. Goes to show, I guess?
Martha Stewart’s Blue Cheese and Pecan Icebox Crackers
- 3/4 cup pecans, toasted
- 3/4 cup flour
- 4 tablespoons cold butter, cut into small cubes
- 3 ounces blue cheese
Assembly: In a food processor, pulse pecans until finely ground. Add flour and pulse to combine. Add butter, pulse more until it looks like a coarse meal. Add cheese and pulse until the dough comes together. On a clean and floured work surface, shape the dough into a 2 inch wide log. Wrap in plastic and refrigerate over night. At this point you can freeze the dough but make sure it chills for at least 24 hours. When ready to serve, slice the dough into 1/4 inch slices and bake at 325 degrees for 25 to 35 minutes. The crackers should get golden and firm in the center (not too dark around the edges).