Wondering why things look a bit different around here? Well, it’s a new year, so I thought I’d give the site a bit of a facelift. Change is good. While I liked the previous theme, I didn’t think it felt right for a food blog. It was too “serious”. So I have been experimenting with some other themes. This current one seems a little more relaxed. However, I am still experimenting with others, so more changes may come.
I made these little cuties over the holidays. (The pictures aren’t that sharp because I took them with my cell phone instead of my camera.) They’re the perfect combination of sweet and savory, a little cheese plate wrapped up in one little bite. They’re a great appetizer and would be great for a wine or cocktail party.
They are so quick and simple to make and contain only 5 ingredients. While the recipe calls for fig preserves, you can use whatever you like or have on hand. I refrigerated the dough before rolling it out because I felt it was too soft, and it worked perfectly.
Fig and Blue Cheese Savouries
(Adapted from a recipe found on Food52)
Makes about 3 dozen
- 1 cup flour
- 1/2 cup butter, room temperature
- 4 oz blue cheese, crumbled
- Ground black pepper
- 3 tbsp fig preserves
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place the flour, butter, blue cheese, and a few grinds of black pepper in a food processor. Process until the dough comes together and starts to form a ball. Place the dough on a lightly floured surface and knead a few times to pull it together. Roll it out to approximately 1/8 inch with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and place the rounds on the baking sheet.
Using the back of a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 tsp of fig preserves into each indentation, using your finger to push the preserves as best as you can into the indentation.
Bake 10-15 minutes, until the preserves are bubbling and the pastry is light golden on the bottom. Cool on the baking sheet for at least 10 minutes, then place them on a wire rack to cool completely.
You can make these a day ahead and keep them in an airtight container in two layers separated by wax paper.
