Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade

Name: Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade
Yield: 10 to 12 Servings
Ingredients: 3 1/2 ounces crumbeld blue cheese (about 1/2 cup); 3 tablespoons unsalted butter, room temperature; 1/2 cup all purpose flour; 1/4 cup cornstarch; 1/4 teaspoon coarse salt; 1/8 teaspoon ground black pepper; 1/3 cup walnuts, finely chopped; 1 8-ounce package chilled cream cheese; 2/3 cup purchased spiced cranberry-apple chutney; 1/2 cup very thinly sliced green onions

By Mary Corpening Barber and Sara Corpening WhitefordPhotographer Pornchai Mittongtare

October 31, 2002

Recipe notes