Sage Shortbread with Goat Cheese -

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Sage Shortbread with Goat Cheese

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By Ian and Kate Hemphill

Posted July 23rd, 2007

This article is reprinted with permission from The Spice and Herb Bible, by Ian Hemphill, (2006, Robert Rose)

Servings:	25
Author Notes:	These tasty shortbreads are an excellent platform for rich, soft, smelly cheeses, as the astringency of sage balances rich, fatty flavors. The dough can be frozen for up to 3 months, and the shortbread will keep in an airtight container for up to 1 month.
Ingredients:	3 1/2 ounces blue cheese 1 1/2 cups all-purpose flour, sifted 2/3 cup butter 3 tablespoons finely chopped fresh sage 2 ounces pecans, shelled and chopped 3 1/2 ounces soft spreadable goat cheese
Instructions:	Makes 25 Shortbreads Blend blue cheese, flour, butter and sage in a food processor until a sticky dough forms. Turn out and work pecans into dough. Divide dough in half and roll into logs about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 30 minutes. The rolls must be very firm before baking. Meanwhile, preheat oven to 350°F. Remove plastic wrap and cut rolls into 1/4-inch slices. Place slices 1 inch apart on a baking sheet. Bake for 10-15 minutes, until golden. Let cool on a wire rack. To serve, top each shortbread with a small amount of goat cheese.. For an impressive, festive canapé, you could add a dollop of cranberry sauce, a small piece of pecan and top with a small piece of deep-fried sage leaf.