Blue Cheese Crispies with Red Grapes
- 1/2 cup (1 stick) butter, softened
- 8 ounces blue cheese, crumbled or 8 ounces white cheddar cheese, shredded
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon lemon juice
- 1/4 teaspoon sugar
- 1 cup crisp rice cereal, slightly crushed
- 2 pounds red seedless grapes
In large mixing bowl beat butter and blue cheese with electric mixer until combined. Add all other ingredients except rice cereal and grapes. Beat until mixture just comes together. Add cereal. Stir by hand until combined.
Preheat oven to 350°F. Form cheese mixture into small 3/4 -inch balls. Place on ungreased baking sheets. Mash flat with fork dipped in flour; go back and mash in other direction to make crisscross pattern (tines of fork will make nice texture on top). Try to get as flat as possible so they will be crisp. ( 3/4 -inch balls will make bite-sized crackers)
Bake about 12 minutes or until browned on bottoms and around edges. Remove from baking sheet; cool on wire racks. To make crackers even crisper (like biscotti), return to baking sheet and bake 6 to 8 minutes more or until lightly golden brown. Remove from baking sheet and cool on wire racks. Delicious served with red grapes.
Tip: Can be baked and frozen ahead of time. Place in airtight container and freeze up to 3 months. Thaw and bring to room temperature before serving. Makes about 75 bite-sized crackers.
Return to: wildewood garden club progressive dinner menu