Blue Cheese Canapés Recipe
Photo: Johnny Miller
Makes 30 to 32 canapés
Ingredients
Wine Biscuits1 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powde
1 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. unsalted butter, softened and cut into small chunks
1/4 cup white wine
Topping
3/4 pound red grapes, halved
1 Tbsp. olive oil
Kosher salt
Ground black pepper
4 ounces blue cheese, at room temperature
3/4 cup Marcona almonds, coarsely chopped
3 Tbsp. honey
1 Tbsp. dried lavender buds
Directions
Active time: 40 minutes
Total time: 5 hours 45 minutes
To make wine biscuits: In a food processor, combine all dry ingredients. Add butter a few chunks at a time, pulsing after each addition, until mixture resembles coarse meal. Add wine gradually and pulse until dough becomes a loose ball. Do not overmix. Transfer dough to a floured surface and roll into a 1"-wide log. Cover in plastic wrap and freeze at least 4 hours.
Preheat oven to 325°. Cut dough into 1/2"-thick rounds. Place rounds 1" apart on a parchment paper–lined baking sheet. Bake, rotating sheet halfway through, until biscuits are slightly browned and firm in the middle, 20 to 25 minutes. Transfer biscuits to a wire rack to cool.
To make topping: In a bowl, toss grapes with olive oil, salt, and pepper, then transfer to a parchment paper–lined baking sheet. Bake, tossing halfway through, until lightly caramelized, 30 to 40 minutes. Let cool to room temperature.
To assemble canapés: Top each biscuit with 1 tsp. blue cheese and a few grape halves, then sprinkle with almonds. Place on a serving platter and drizzle with honey. Sprinkle with lavender buds and serve at room temperature.
From Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season, by Heidi Andermack and Amy Lynn Brown (Arsenal Pulp Press; Nov. 2016), founders of Chowgirls Killer Catering.
Ingredients
Wine Biscuits
Topping
Directions
Active time: 40 minutes
Total time: 5 hours 45 minutes
To make wine biscuits: In a food processor, combine all dry ingredients. Add butter a few chunks at a time, pulsing after each addition, until mixture resembles coarse meal. Add wine gradually and pulse until dough becomes a loose ball. Do not overmix. Transfer dough to a floured surface and roll into a 1"-wide log. Cover in plastic wrap and freeze at least 4 hours.
Preheat oven to 325°. Cut dough into 1/2"-thick rounds. Place rounds 1" apart on a parchment paper–lined baking sheet. Bake, rotating sheet halfway through, until biscuits are slightly browned and firm in the middle, 20 to 25 minutes. Transfer biscuits to a wire rack to cool.
To make topping: In a bowl, toss grapes with olive oil, salt, and pepper, then transfer to a parchment paper–lined baking sheet. Bake, tossing halfway through, until lightly caramelized, 30 to 40 minutes. Let cool to room temperature.
To assemble canapés: Top each biscuit with 1 tsp. blue cheese and a few grape halves, then sprinkle with almonds. Place on a serving platter and drizzle with honey. Sprinkle with lavender buds and serve at room temperature.
From Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season, by Heidi Andermack and Amy Lynn Brown (Arsenal Pulp Press; Nov. 2016), founders of Chowgirls Killer Catering.
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