Bleu Cheese Crisps

Hang on tight, please — this post is going veer and swerve violently around three pillars of pleasure for me: linguistics, google, and cheese.

First, the cheese:

Sarah’s mom gave her a book of recipes compiled by alumnae of her Catholic high school founded by an order of French nuns a couple of years ago (the giving, not the founding). Up until now, we haven’t done much with it except make fun of its name (I’ll spare you). But after our Strawberry Shortcake success on the weekend, I started thinking that we’ve become rather famous (at least in circles around the water cooler) for our dessert prowess. It might be good to branch out. So I started perusing the book and I found a winner pretty quickly.

Bleu Cheese Crisps

1/2 cup unsalted butter, softened
1 4-oz. package crumbled bleu cheese, softened
1/2 cup chopped pecans or walnuts (pecans are so hard to find here)
1 baguette sliced

Mix butter and bleu cheese until blended. Stir in pecans and set aside. Place baguette slices in a single layer on baking sheets. Bake at 350°F for 3 to 5 minutes. Turn slices and spread evenly with bleu cheese mixture. Bake 5 minutes. Serve immediately. Yields 32 appetizers.

We’re thinking about editing the recipe; we’ll update this post if it works well. These are really good and easy, but we’re interesting in giving them a boost of red or black pepper (or paprika maybe) and seeing how that goes.

Which brings us to the linguistics:

This stuff is fairly similar to Obatzda, which is a typical Biergarten treat. You’d expect more flavory things in an Obatzda like onions and garlic, but the general concept here was by-and-largely the same, if a bit more refined, owing to the touch of Fronce. Anyhoo, I was thinking about Obatzda, the word. Not so much what it means (someone explained that to me years ago), but what its non-Bavarianized equivalent would be. Based on what I hear people at the office say when they’re excited (mostly negatively…is that telling?), I surmised that the ‘O’ represented a high-German “an” and that the ‘batzd’ was a past-participle with a silent ‘-ge-‘ past-participle marker that Bavarians (at least here in the Oberpfalz often just don’t need to use). Lo and behold, that wikipedia link above confirms the suspicion. How I found that out is the third pillar of this post.

What’s the sound of me dorkin’ out on the computer? “Goosh!”

Man, that’s fun to say. It’s short for the Google Shell (think bash, ksh, csh, tcsh if you ever had a unix account at your university or place of employment). For the keyboard-loving information junkies, just point your browser at http://goosh.org and go to town – start off with an ‘h’ command to show you what’s available. The best part? In my opinion, it’s the “addengine” command, which puts the goosh toolbar in your Firefox browser’s list of searchboxes. From there, you have the power of all those commands right in the search box. Here’s how I used it and was so tickled that I started this post: “wiki Obatzda” and “in regenblogsblog.com shortcake”. I love the keyboard.

6 thoughts on “Bleu Cheese Crisps”

  1. H to the Bomb

    Hey so…Those bleu cheese crips sound downright delightful. Let me know if you make the crisps with out the nuts. I would love to try them for a work party, but we have a nut allergy, so I am wondering if it would still work out okay.

    In something completely unrelated, we went to BW3 in Ferndale last week during Motor City Pride, and who did I see stuffing her face with some wings? Kelly Root. Crazy.

    Hope you two are well!

  2. Cliff

    They were pretty good. I don’t think we’ll be making them without the nuts, because they added such a nice flavor. And really, without the nuts, it’ll just be bleu cheese, butter and bread. I do wish our oven had crisped up the bread a bit more. It can be unpredictable.

    We’ve got a little of the spread left over; maybe Sarah will procure us another baguette so we can mash in some paprika or pepper to see how that helps the taste.

    Note well: you’ll want something to drink with these – they’re plenty salty owing to the cheese.

    Doesn’t (didn’t?) Kelly live in Ferndale? I used to see her coming in to work at Eddie Bauer at Somerset (post Nordic Track) at the crack of dawn during big shopping holiday seasons.

  3. Sarah

    @H-Bomb: What up!? You might be able to do dried cherries in place of the nuts, but only use 1/4 cup. You don’t want it overly sweet, but it should provide a nice counterpoint to the saltiness of the cheese.

  4. Cliff

    Oh man, that’s why I married you (among other reasons). The sweet dried cherries on the salty blue cheese…brilliant-sounding!

    P.S. – please buy some dried cherries today and DON’T eat (all) the leftover bleu cheese spread.

  5. Carolyn

    Have a got a dessert for you. It will stand up to the heat too. Check this out!
    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37079,00.html

    You can use fat free condensed milk and lowfat coconut milk. It’s absolutely yummy. Mom and dad really liked it and so did my friends Erin and Julie. Very easy to make, too.

  6. christina

    Those sound really great and we loooove blue cheese. I wonder if dried cranberries would also be good. Or cranberries and walnuts together maybe?

    (P.S. Thanks for putting in your vote over at J’s for the blogger meet-up. Everyone is welcome and it looks like Bremen might just win this year)

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