These Roquefort and walnut shortbreads are our most elegant appetizer—crisp, light and delectable. Once baked, you can keep the shortbreads for a week or so in an airtight container. Sandwich them up to two hours before serving.–Orlando Murrin
You don’t need to add salt to this dough on account of the cheese.
Roquefort and Walnut Shortbreads
- Quick Glance
- 45 M
- 1 H
- Makes 40 to 50 filled shortbreads
IngredientsEmail Grocery List
- For the roquefort and walnut shortbreads
- For the filling
Recipe Testers Reviews
This was a fast and easy cracker recipe that could be used without the filling if you’re in a hurry or with the filling if you’re planning ahead. I’ll keep this tucked in my pocket for those days when I’m short on time and need an impressive looking/tasting treat.
These are adorable, dainty, and delicious, if using the right ingredients. I tried some of the shortbread coins with the Boursin cheese and some with the mascarpone-Roquefort filling. The mascarpone-Roquefort cheese filling was far better, no comparison. I rate the recipe a 4 or 5 with the Boursin cheese filling. The tang of the Roquefort is paramount to the making the recipe a success. It’s very important to taste and choose a really wonderful, and probably expensive, Roquefort. Unfortunately, we don’t live in France where it is readily available.
As a huge fan of any kind of shortbread, I was excited to try this version and am so glad I did. I love how the tastes of the Roquefort, walnuts, and pepper meld. Excellent flavours. I’ll make the Boursin version next time. This is such a very tasty recipe and well worth making. I love it.
These shortbreads are easy to make (don’t let the fancy photo fool you) and delicious. My gut instinct was that they would be too heavy and conflicting with two strong-tasting types of cheese. I was wrong. After baking, just the aroma and the slight saltiness of the Roquefort cheese remains in the shortbreads. Peppery Boursin has a strangely wonderful texture that’s between “crumbly” and “sticky” and is nice with the flaky coins. With the crunch and pleasant bitterness of the walnuts, each shortbread sandwich gives you a powerful of-the-moment experience.
A crew at work had only great things to say about these tidbits. They’re really not all that much fuss to put together; the ingredients mixed simply and assembled really easily. I didn’t have a 1 to 1-1/2 inch cutter, but the metal screw cap from a recent bottle of wine (yes…you can find good wines with a screw cap), happened to be a bit over one inch and was perfect for cutting out the shortbread disks. I found the Boursin with pepper to be nicer than the mascarpone with Roquefort combination (cheaper, too). There is enough Roquefort in the cookies and the peppered Boursin really helps these great flavours to meld.
A lovely light appetizer that is elegant and tasty. The shortbread has a subtle taste of Roquefort that works well with the cheese filling. Perfect served with a chilled white for those special guests.
This is a delicious and elegant recipe for either an informal or formal event. The savory shortbreads are flakey and crisp. The filling complements the shortbreads. The combination of Roquefort, Boursin and mascarpone cheeses are smooth and creamy. It’s just a very satisfying little bite of happiness.