Blue Cheese Shortbread With Roasted Grapes
½ cup butter (room temperature)
1 cup crumbled blue cheese
1 cup all purpose flour
½ cup finely chopped pecans
1 bunch seedless grapes
1.Beat butter and cheese until blended then add flour and nuts. Shape into a log and wrap in plastic wrap. Chill until firm. (Can be frozen and stored in this stage for up to 6 months.
2.Pull grapes from stems and bake on a parchment paper lined pan at 450 degrees F for 15-20 min. Do not crowd pan. Remove to a separate dish to cool, including liquid from the roasting pan.
3.Slice shortbread log into 1/4” thick discs, and bake on an ungreased baking sheet at 350 degrees F for 10 min.
4.Plate with a drizzle of balsamic reduction and granulated mint (optional).