Rosemary Shortbread Appetizer

Make a grand entrance with a platter full of golden coin-shaped shortbread and sweet grape toppers. Pull together this simple recipe just before guests arrive; it perfumes your whole home as it roasts/bakes/melts. Serve the savory cookies and then sit back to watch family and friends relish every single morsel.

Yield: 24 pieces , Prep time: 30 minutes , Cook time: 30 minutes



1. Roast a sheet of loose grapes in a 400-degree oven 20-30 minutes, until they caramelize and burst. 
2. As the grapes roast, prepare the shortbread: Mix together the flour and sugar in a stand mixer with the paddle attachment. Add the butter. Next, add the rosemary, salt and pepper. Add ice water -- a little at a time -- until the dough comes together. 
3. Roll the dough into walnut-sized balls, place on a cookie sheet, and press your thumbprint into the center of each cookie; transfer to the fridge for 20 minutes. 
4. Pop the chilled dough into an oven preheated to 375 degrees to bake for 20-30 minutes, or until golden brown.
5. As the cookies bake, stir together the cream, milk, and bleu cheese in a small sauce pot over medium-low heat. Stir continually until the cheese melts and the cream begins to boil; turn off heat and allow to cool. 
6. After the cookies are finished baking, remove, and cool a couple minutes Top each cookie with a roasted grape and drizzle the bleu cheese cream over all of them.

Tips + Tricks

**Roast the grapes, mix the dough, and make the cream up to a day or two in advance. An hour before serving pull them all from the fridge; roll and bake the shortbread and warm the grapes and sauce. Assemble just before service.