FIG AND BLUE CHEESE SAVOURIES
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Provided by Amanda Hesser
Categories Food Processor Appetizer Bake Christmas Cocktail Party Thanksgiving Valentine's Day Quick & Easy Oscars Wedding New Year's Eve Blue Cheese Fig Anniversary Birthday Shower Christmas Eve Engagement Party Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 hors d'oeuvres
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
- 2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
- 3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
- 4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
- 5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.
FIG AND BLUE CHEESE BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.
FIG AND BLUE CHEESE BITES
The irresistible flavors of fig and blue cheese combine in this simple to make hors d'oeuvre. Also try:Feta Cheese Bites, Goat Cheese Bites
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 3
Steps:
- Form 1/4 teaspoon of the blue cheese into a small ball; repeat with remaining cheese. Press the cheese balls into the walnuts to coat on one side. Place a cheese ball, nut side up, onto the top of each fig slice.
BLUE CHEESE SOUFFLE WITH FRESH FIGS AND HONEY
Steps:
- Preheat the oven to 350 degrees F.
- Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
- Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
- In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.
- The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
- Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.
GRILLED FRESH FIGS AND BLUE CHEESE
I bought fresh figs at the farmer's market and the grower shared this simple and delicious fig preparation with me. We had it for a Father's Day dinner appetizer and it is fantastic!
Provided by CaliforniaJan
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
- Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
- Serve and enjoy!
FIG & BLUE CHEESE TART
This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h40m
Number Of Ingredients 11
Steps:
- First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
- To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
- Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.
Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium
FIG AND BLUE CHEESE STUFFED PORK TENDERLOIN
This is a wonderful recipe that I found in Cooking Light Magazine. It's easy to prepare, few ingredients and has a beautiful presentation. I've served this with wild rice and steamed green beans with garlic. Enjoy!
Provided by Cookin in NJ
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Butterfly the pork by slicing it in half lengthwise, cutting to, but not through, the other side. Open the halves (like a book), laying pork flat.
- Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
- Sprinkle the figs and blue cheese over the pork, leaving about a 1/2-inch margin around the outside edges. Roll up the pork lengthwise, like a jelly-roll. (I tucked in the sides prior to rolling to keep stuffing in, but this is optional.) Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined pan coated with cooking spray.
- The original recipe called for baking it at 450°F for 20 minutes, however, I've found the tenderloin to still be raw in some areas, so I've adjusted the pre-jelly cooking time to about 25-30 minutes. Use a thermometer to gauge.
- Remove the pork from the oven and brush with the melted apple jelly. Return the pork to the oven and bake for an additional 5 minutes or until the thermometer reads 160°F (slightly pink). Keep an eye on the pork if cooking for longer than the additional 5 minutes because I've found the apple jelly that melts onto the pan will begin to burn.
- Remove the pork from the oven and let it stand for 10 minutes. Remove the twine and cut the pork into 1 inch slices, or to the thickness of your liking.
- Yield: 4 servings (serving size: 3 1-inch slices).
Nutrition Facts : Calories 256.7, Fat 9, SaturatedFat 4.5, Cholesterol 86.4, Sodium 588.5, Carbohydrate 16.1, Fiber 1.9, Sugar 11.7, Protein 27.7
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