Sage shortbread with goat cheese

Directions

1. Makes 25 Shortbreads
2. 1. Blend blue cheese, flour, butter and sage in a food processor until a sticky dough forms 2. Turn out and work pecans into dough. Divide dough in half and roll into logs about 2 inches in diameter3. Wrap tightly in plastic wrap and refrigerate for 30 minutes. The rolls must be very firm before baking4. Meanwhile, preheat oven to 350°F5. Remove plastic wrap and cut rolls into 1/4-inch slices. Place slices 1 inch apart on a baking sheet6. Bake for 10-15 minutes, until golden. Let cool on a wire rack
3. 7. To serve, top each shortbread with a small amount of goat cheese
4. 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.