| 1 | Grease a cookie sheet lightly. |
| 2 | Cook"s notes: use room temperature gorgonzola or blue cheese that has been crumbled. |
| 3 | Do not use a double or triple creme blue cheese in this recipe. |
| 4 | Preliminaries: preheat oven to 375 degrees. |
| 5 | Lightly grease a baking sheet with butter. |
| 6 | Procedure: combine the cheese and butter in a food processor fitted with the metal blade or an electric mixer; blend until creamy. |
| 7 | Add the flour, pine nuts and salt, processing just to blend. |
| 8 | Form into two 1-?inch diameter cylinders and wrap each in plastic wrap or wax paper. |
| 9 | Refrigerate until firm, several hours or overnight. |
| 10 | Slice the dough into rounds about 1/8 inch thick and place about 2 inches apart on cold, lightly greased baking sheets. |
| 11 | Bake in a preheated 375 degree oven until golden brown, about 12 minutes. |
| 12 | Immediately remove from the baking sheets and cool on wire racks. |
| 13 | Presentation: serve cold. |
| 14 | Store in airtight containers. |
