- 1 cup mild honey such as alfalfa or clover
- 3 sprigs fresh rosemary
- 1/8 teaspoon kosher salt
- 1 (10-ounce) block blue cheese, frozen
- 40 crackers
- 3 scallions (white and light green parts), thinly sliced on diagonal
- In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)
- Cut blue cheese into 40 slices and arrange on crackers. Drizzle with honey, sprinkle with scallions, and serve