Bleu Cheese Appetizer Food

STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM

Steps:

• Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.

APPETIZER BLUE CHEESE LOGS

Steps:

• Beat cream cheese until smooth. Fold in cheddar and blue cheeses. Refrigerate, covered, at least 2 hours., In a small skillet, heat butter over medium heat. Add curry powder; saute 1-2 minutes. Stir in pecans; cook and stir 1 minute. Stir in parsley. Cool slightly. Roll cheese mixture into 2 logs, each about 5 in. long. Roll logs in pecan mixture; refrigerate. Serve with crackers.

BLUE CHEESE BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
• Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
• Bake for 8 to 10 minutes.

PROSCIUTTO WRAPPED FIGS AND BLUE CHEESE

Steps:

• Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
• Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
• Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

FIG AND BLUE CHEESE SAVOURIES

Steps:

• 1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
• 2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
• 3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
• 4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
• 5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

EASY BLUE CHEESE CHEESE BALL

Steps:

• In a medium bowl thoroughly mix the cream cheese and butter together.
• Add olives, blue cheese, and chives. Mix well, making sure to scrape down the sides of the bowl.
• Form mixture into a ball and wrap in a sheet of plastic wrap.
• Refrigerate until completely chilled.
• Place on a serving plate
• Serve with dippers of your choice