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Fig and blue cheese savories

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The Runaway Spoon

(Read caption) Top a tangy blue cheese cookie with a sweet fig preserve for a sophisticated finger-food appetizer.

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If you are like me, you always offer to bring something when invited to someone’s house. I mean the offer, I always love an opportunity to cook for people, but sometimes it’s hard to come up with a quick idea on the fly. And when it’s one of those roaming parties – not a seated affair – choosing a dish that doesn’t have to be kept hot or cold or require and special equipment adds to the challenge. 

I tend to fall back on the same recipes, but I wanted to add one to my repertoire – after all, it gets to be the same people at parties, right? These little Fig and Blue Cheese bites are easy but very elegant, and the surprising tart and tangy with sweet combination is a real treat.

Blue Cheese and Fig Savories

Makes about 3 dozen

You’ll find fig preserves at the grocery – it may be shelved with the “fancy” jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.

1 cup all-purpose flour

1/2 cup (1 stick) butter, room temperature

4 ounces blue cheese, crumbled

Ground black pepper

Fig preserves (about 3 Tablespoons)

Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.

Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin.  Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.

Using the back or a round half-teaspoon measure or your knuckle, make an indention in the top of each dough round. Spoon about 1/4 teaspoon of fig preserves into each indention, using your finger to push the preserves as best as possible into the indentions.

Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.

Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.

Related post on The Runaway Spoon: Fresh Fig Cake with Buttermilk Glaze


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