Crackers -- Blue Cheese Crisps

Recipes on this page were developed or tested by CeCe Sullivan, Times home economist. The recipes are evaluated by staff members and are printed in a format suitable for clipping.

-----------------------------------------------------

The following recipe is from the Shoalwater Restaurant.

BLUE CHEESE CRISPS

60 crackers

1/2 pound blue cheese, crumbled, room temperature

10 tablespoons butter, room temperature

1 1/3 cups flour

1/4 teaspoon cayenne pepper

1/2 cup poppy seeds

1. In a food processor, cream together the blue cheese and butter. Add the flour and cayenne, processing just to blend.

2. Transfer to a bowl and work in the poppy seeds. Divide the dough in half, wrap in plastic wrap and chill for 30 minutes.

3. Roll each dough half into a 1-inch thick cylinder and refrigerate again until very firm, about 2 hours.

4. Cut the cylinders into 1/4-inch thick slices. Place on ungreased baking sheets and bake in a preheated 350-degree oven for 17 to 20 minutes, until golden brown. Serve warm or at room temperature. Store in airtight containers.

Note: Do not use a double- or triple-creme blue cheese in this recipe.

Data per cracker

Calories 46

Protein 1g

Fat 4g

Carbohydrates 2g

Sodium 72mg

Saturated fat 2g

Monounsaturated fat 1g

Polyunsaturated fat 0g

Cholesterol 8mg