These Gorgonzola crackers with Quince Chutney and Chicory make a wonderful starter, as part of your Christmas day menu, but will work equally well as a canape recipe for a drinks party. Soft blue cheese, sweet quince, and slightly bitter chicory blend beautifully.
Gorgonzola Crackers with Quince Chutney and Chicory
Ingredients (makes 24)
- ¾ cup (100g) all-purpose flour
- 7 tablespoons (100g) slightly salted butter, cubed
- 1 teaspoon wholegrain mustard
- ½ teaspoon coarsely ground black pepper
- 5 oz (150g) gorgonzola picante
- 2.5 oz (75g) quince paste (membrillo)
- 1 red or white chicory bulb, trimmed and sliced
Method
- Finely chop or crumble about 1.75 oz (50 g) of the gorgonzola. Set the rest aside.
- Rub the butter into the flour. Add the mustard, black pepper, and finely chopped gorgonzola. Knead lightly to form a dough. Divide into two and roll each half into a sausage about 1½ inches in diameter. Wrap in clingwrap and chill for 1 hour. The dough logs can be kept chilled for up to 3 days or frozen for up to 3 months (defrost in the fridge overnight before continuing).
- Preheat the oven to 375°F (190°C). Unwrap the rolls and slice each into about ⅓-inch slices. Space out on two baking sheets lined with non-stick baking paper.(our Cookware Editor recommends the Caraway Non-stick ceramic baking sheets, from Amazon)
- Bake for about 10 minutes, until slightly puffed and just turning golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack (these stainless steel wire racks from Amazon are ideal) to cool completely.
- Top the baked crackers with a small wedge of the remaining gorgonzola, a scant ½ teaspoon of quince jam, and a sliver of chicory.
Looking for more bite-size recipes ideas for your festive celebrations? Try these antipasti ideas for an Italian-inspired gathering, and take a look at Designer, Bryan Graybill's column on perfecting the charcuterie formula for a more relaxed approach to hosting.
