Crackers -- Gorgonzola Wafers

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.

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The following recipe is from ``Cheese''

by James McNair.

GORGONZOLA WAFERS

60 wafers

1/2 pound Gorgonzola or other blue cheese, finely crumbled, room temperature

8 tablespoons unsalted butter, room temperature

1 cup flour

3/4 cup pine nuts

1/4 teaspoon salt

1. Combine the cheese and butter in a food processor or mixer and blend until creamy. Add the flour, pine nuts and salt, processing to blend.

2. Form into two 1 1/2-inch diameter cylinders and wrap each in plastic wrap or wax paper. Refrigerate until firm, several hours or overnight.

3. Slice the dough into rounds about 1/8-inch thick and place about 2 inches apart on cold lightly greased baking sheets. Bake in a preheated 375-degree oven until golden brown, about 12 minutes.

4. Immediately remove from the baking sheets and cool on wire racks. Store in airtight containers.

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

Data per cracker

Calories 45

Protein 2g

Fat 4g

Carbohydrates 2g

Sodium 51mg

Saturated fat 2g

Monounsaturated fat 1g

Polyunsaturated fat 1g

Cholesterol 7mg