blue cheese and walnut crackers

I love the idea of homemade crackers and iced tea on the porch of an old Southern home.

Wait a minute, I did this! Last August, my mom and I took a trip to Mississippi for the baseball World Series and toured some old plantation homes. Our favorite one was a little old lady with a huge house and an immaculate garden. After our home tour, we stopped and had delicious homemade crackers and iced tea and chatted with her. She was the epitome of a Southern Belle. When we get out of the military, Mike and I are going to move back down South and I’m going to be just like this lady. She loves to cook. (I’m there) She loves to garden. (I’m getting there) She loves to entertain simply. (Yes, please) She wears pearls and pumps. (Yup, that’s me…) She wears the big old lady sun hat. (Oh, I want one!)

Homemade crackers and iced tea. I could do that. I just need that big old lady hat. *hint hint*

Blue Cheese and Walnut Crackers

Makes a ton!

(Sorry, didn’t count. Again.)

·

1 stick unsalted butter, at room temperature

8 ounces blue cheese, crumbled, at room temperature

1 ½ cups all-purpose flour

2 teaspoons salt

1 teaspoon black pepper

1 egg beaten with 1 tablespoon water for egg wash

½ cup roughly chopped walnuts

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cheese 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˚.

Cut the log ¼ 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.