Beat blue cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined. Roll dough into 3/4-inch round balls; cover and chill 2 hours.
Arrange balls on ungreased baking sheets, and press thumb into each ball of dough, leaving an indentation.
Bake at 350° for 15 minutes or until golden. Transfer to wire racks to cool completely. Place about 1/4 teaspoon preserves in each indentation.
Blue Cheese Crisps: Combine ingredients for dough as directed. Shape dough into 2 (9-inch-long) logs. Wrap each log in plastic wrap, and chill 2 hours. Cut each log into 1/4-inch-thick slices, and place on ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until golden brown. Transfer to wire racks to cool completely. Omit cherry preserves. Store crisps in an airtight container up to 1 week.
My family enjoys savory foods and bleu cheese is a favorite; they love this appetizer. I make the indentations before chilling and reshape the indentation when I remove the baked thumbprints from the oven, if needed. Add preserves immediately before serving and avoid the more liquidy portions of the preserves as the crisps can soften from the moisture. I have found raspberry jam provides a better flavor to partner with the bleu cheese.
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