A perfect cheese and jam appetizer, or a creative addition to an otherwise classic cheese pairing board!
Serving Size: 15-20 hors d’oeuvres
½ cup Bayley Hazen Blue by Jasper Hill
2 ½ cups all-purpose flour
6 Tbsp unsalted butter, chilled and cubed
2 Tbsp apple cider vinegar
Blake Hill’s Spiced Plum with Port Jam
In a bowl, combine flour, butter and 1 ¼ tsp salt. Using your hands, break the butter into smaller pea-sized pieces, add 4 Tbsp water and vinegar, and knead until the dough holds together. Wrap the dough in plastic wrap and refrigerate 30 minutes
Preheat oven to 350°F; remove dough from fridge and let sit for 5 minutes; grease mini muffin or cupcake tray
On a floured surface, roll dough to ¼ inch thickness, cut circles with cookie cutters or a wide mouth mason jar, and shape dough circles into mini pie crusts in muffin tray. Line each pie crust with small square of parchment paper onto which place a small weight to prevent dough rising
Bake 15 minutes, remove tray from oven, remove pie crust weights, and add crumbled Bayley Hazen and 1 tsp Spiced Plum with Port Jam to each mini pie crust
Place tray back in oven for 1 minute to slightly melt the cheese then remove, serve ~ and Enjoy!