Fig and Blue Cheese Savouries

By • November 28, 2010 • 179 Comments


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Author Notes: 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 recently 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. - TheRunawaySpoon

TheRunawaySpoon

Food52 Review: These delicate, crumbly little thumbprints are the perfect combination of sweet and savory, as their names suggests -- they're like a great cheese plate all wrapped into one crunchy little morsel. TheRunawaySpoon's simple food processor dough yields tender, buttery coins flecked with blue cheese and black pepper. A good quality fig jam is crucial here; if you can't find it, quince or pear jam would also work well. - A&MA&M

Makes about 3 dozen

  • 1 cup all-purpose flour
  • 1/2 cup butter, room temperature
  • 4 ounces blue cheese, crumbled
  • Ground black pepper
  • Fig preserves, about 3 Tablespoons
  1. Preheat the oven to 350 degrees. 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. Process until the dough just comes together and starts to form a ball.
  3. 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.
  4. Using the back or a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
  5. Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
  6. Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
  7. 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.

Tags: blue cheese, Figs, savory

Comments (179) Questions (11)

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about 23 hours ago Zaman

is there any way I can do this without a food processor?

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about 22 hours ago Sanibelle

I am sure you can. It is just like a stiff cookie dough and they made cookies long before food processors. You might try a hand mixer if it has a strong enough motor, but lacking one just use a mixing bowl and wooden spoon and you will get a workout. Make sure the butter is fairly soft and knead a little if mixing becomes too difficult.

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11 days ago Horto

how much pepper?

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11 days ago juleeclip

Hard to guess an exact measurement when grinding the pepper, but I go very generous with it, probably ten grinds of my mill. It's a matter of taste, but I think it's an important flavor in these savouries of few and such simple ingredients.

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11 days ago Sanibelle

I agree. I like a pronounced pepper flavor and keep grinding until I can see it. I probably use about a tablespoon.

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2 months ago Stephanie

I made these for a recent dinner party and they were the most requested recipe. Everyone loved them.

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2 months ago ccg

I would like to know if anyone thinks almond meal could be substituted for the all-purpose flour? Thanks for your time.

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3 months ago yvette

Thanks! the fig butter worked great! actually the jalepeno jelly was a big hit too!

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3 months ago yvette

Could I use fig butter instead? That's all I could find at the store this morning.

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3 months ago innoabrd

This recipe is so adaptable, you can use nearly anything...that said, I prefer something with a bit of tartness to it, or even heat, like a jalapeno jelly. Give it a try with one sheet, if you're not happy with it, go get something else to try. The dough is fine left in the fridge.

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3 months ago vrunka

I've made them with fig butter and they're great! I actually prefer the texture of the butter to the jam

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3 months ago Sanibelle

I agree with Innoabrd and Vrunka. I usually use a mango jalapeno jelly because I like the heat, sweetness and color. I would try a couple with the fig butter (which you probably have already done) and if it doesn't spread too much, use it. It sounds like it will work well.

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3 months ago Tina Cowart

This recipe is from Food and Wine Magazine. I made them several months ago.

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3 months ago innoabrd

That's kind of an accusation of plagiarism. This recipe was posted, if you look above, over three years ago. When were they in Food and Wine? I searched a bit and found a similar idea, but using ready-made puff pastry, but didn't find this recipe?

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4 months ago Anne B

I am not great and pastry and these were a big fail for me. Next time I would add more flour and cut quite a bit thicker. I read all the comments and one poster said they were "friable." That seems an apt description of what happened in my case. But great flavor. Might try again.

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4 months ago c1marie

We like to make these with 3oz. of blue cheese and 1oz. of goat cheese. Instead of rolling and using a cutter, I find it easier to roll dough into balls, then using my finger I make a depression for the figs. They need to bake a few extra minutes since they're a bit thicker. Great recipe...whipped up a bunch for Christmas treat bags.

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4 months ago Pegeen

Made them for Thanksgiving. I used Stilton. They were GONE before I had a chance to come out of the kitchen and taste one myself. I rolled 1/4 inch thick and used a 1-1/2 inch cutter, so I had around 2 dozen. The bottom of a 1/4 teaspoon, wet, made a good "indenter" for the jam.

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4 months ago SPark0101

Made these tonight for the first time and think they are fantastic! A few notes: I cut 1"rounds and didn't use as much of the fig preserves as recommended, but the preserves still ran over. Next time, I'll roll the dough 1/4-inch thick and cut 1 1/2" rounds. It looks from the photos that A&M may have even used a 2" cutter.
Also, I used the blue cheese from Cowgirl Creamery and it was a little overpowering, so a milder blue might be better.
I ended up with about 70 savories.

Can't wait to make these again!

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4 months ago JJ Benkert

Last night went to a Advent by Candlelight dinner .... one of the guests brought what we all though was a plate of Christmas Cookies. Suprize when we bit into a STAR shaped Fig and Blue Savoury.. Really FUN to use various shaped cookie cutters .

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5 months ago KerhonksonGal

Good news! Decidedly less blue after baking. And DELISH.

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5 months ago KerhonksonGal

I guess it must have :) So odd I'm going to throw them in the oven now and see what happens!

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5 months ago Sanibelle

No. Did your blue cheese have a lot of blue in it? I have used blue cheese and Gorgonzola and never had a blue dough.

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5 months ago KerhonksonGal

I just put the dough together last night, and it's BLUE. Anyone else have this smurfy result?

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5 months ago susanne

yep, i used a standard multi-wire pastry cutter. cut the butter into the flour, as if for pie dough or other pastry. then cut in the gorgonzola the same way. it's very workable, just knead a few times to bring the last bits together.

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5 months ago WoooPigSooie!

Has anyone made this dough without a food processor? Any tips or tricks?

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5 months ago susanne

these are indeed easy and delicious. i used gorgonzola from costco, and added a half teaspoon of minced fresh rosemary instead of the black pepper. i also subbed a quarter cup of whole wheat flour for a quarter cup of the unbleached. i mixed the rosemary with the flours, cut in the cold butter with a wire pastry cutter, then cut in the gorgonzola. pressed into logs on plastic wrap, the dough chilled while the oven heated. i made about 70 bite-sized pastries. my husband and i like them so much, i quickly batched up most of them and delivered them to friends! only problem with this recipe: you will want to eat them all immediately.

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5 months ago juleeclip

I made these for a birthday party recently (cookie cutter method). They were so incredibly easy to bake earlier in the day. After I tasted the first batch, I immediately made a second batch... these will be a staple at the holidays!

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6 months ago Kt4

We rolled into a log and cut them thicker. Came out great! A hit with everyone there.

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7 months ago Sigita

I made these again using the "log" method and then slicing them. I did find them a bit fragile when sliced 1/8 inch thick. More like 1/4 inch made for a sturdier "cookie". These are always a hit. You will not be disappointed. Delish.

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7 months ago DianeS

These are a consistent hit whenever I make them. I'm happy to be able to use the fig jam that my husband makes from the figs on our turkey fig tree. A puzzle for me, though, is that the recipe says it makes about 3 dozen. When I use a 1 inch cutter and roll them 1/8 inch thick as called for in the recipe, I get at least 6 dozen. I don't know how this can be, but it happens every time and I've made these at least 6 times! I wonder if anyone else has had the same experience.

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7 months ago Dawn

These were a last minute addition to my dinner party comprised of 13 guests. These disappeared without a trace ... or without a crumb, I should say. Thanks for sharing such a tasty and easy to make appetizer!

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9 months ago Katie

Be prepared to share this recipe whenever you serve these savory crackers; people go nuts over them! They're easy, fabulous and aesthetically pleasing; who wouldn't want make them? Thank you for sharing such a delightful recipe!

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11 months ago gotham gourmand

Brought these in a large mason jar to a friend's dinner party and everyone loved them with their glasses of wine! Perfect one-bite size. The blue cheese gives them the perfect amount of "bite". Thanks for this yummy recipe!

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5 months ago sexyLAMBCHOPx

Great idea about the mason jar presentation! Making them as a hostess gift for my MIL this x-mas presented that way! Thank you!

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11 months ago Kristen W.

Just made these with chevre (not a huge fan of blue cheese) and some jalapeno chutney I found at the market, since fig preserves were nowhere to be found. It worked wonderfully -- so easy and SO delicious!

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11 months ago piacere

My hubby is the baker in the family and his first pass at these was yesterday. His outcome looked just like the photos here and the flavor was delicious. Perfect little "popper" size too. He shares that he needed to use about 1/4 cup more flour than the recipe specified to get to the right consistency but points out that can often happen in baking given moisture content in air and flour can impact flour amounts as measure. As might how moist is the blue cheese selected for this recipe as there are all kinds of moisture levels in those. He's going to play with this again make a flour weight note, since he uses weight measures when baking, on his file copy of this recipe because it is definitely a "keeper"!

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about 1 year ago Diana Colton

I love the idea of this recipe, but am not a huge blue cheese or gorganzola fan. Would this dough work with goat cheese?

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5 months ago Miles

Diana - I was wondering the same thing - did you ever get an answer?

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about 1 year ago Sanibelle

I have made tham with blue and/or gorganzola cheese and both worked. I tried a Martha Stewart recipe with pecans, and it was not as good. I have used fig jam but like them best with a mango habanero jam from a local source. Next time I will use a hot pepper jam. I also make them as slice and bake and will freeze some of my latest batch. Everyone loves them and this is the best recipe out there.

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over 1 year ago deanna1001

Oh yes. Easy, perfect little nibbles. Made them for a building holiday party. The first thing to go. Saved some dough for later. I foresee fabulous Super Bowl snacks. Or they might only make it to the next Downton Abbey...great recipe!

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over 1 year ago Kate's Kitchen

I used Maytag Blue and it worked well - I also added a dash or two of hot sauce,just because. They are delicate so handle with care. In addition to fig preserves I also used quince paste which was very good and held it's shape while the fig preserves tended to spread out a bit.

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over 1 year ago Minimally Invasive

These were just FANTASTIC! I made them with gluten-free flour, so the dough was a bit sticky to work with, but I absolutely loved the results. So glad you shared your beautiful recipe!

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over 1 year ago Laurelb

Loved these but they were so crumbly that many broke. Wondering what I did wrong?

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over 1 year ago Principalma

I have made these for 3 parties this holiday season and they were a hit each time. I garnished them with some crumbled bleu cheese so they would not be misunderstood on the buffet table. My husband thought they could not be better until he had ine with a little bleu cheese on top. Delicious

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over 1 year ago Johnny Ringo

I made these as an appetizer for our monthly dinner club, along with CozyDelicious' Orange Blossom Candied Cranberries. They were fantastic, everyone raved about them, and none came home. The proof as they say, is in the tasting.

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over 1 year ago WhiskItGood

I'm always looking for fast and easy appetizer recipes. I made these for a medium-size event of 50 folks last Saturday - I was so impressed with this recipe. Super easy, and I was able to make about 150 of these guys in about an hour (recipe above x 3). The dough comes together perfectly in the food processor. I also grabbed some dried figs and thinly cut slices out of them, pressing the slices on top of the fig preserves. Super cute. And again, sooo easy. Will definitely add this to our catering menus.

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over 1 year ago Georgetown-DC

When needing to have a non-interference in the kitchen appetizer for Thanksgiving I thought I would give these a try. Dough comes together in a snap. Super simple! I too used the plastic wrap in the fridge method, doing this step the day before. I would recommend, however, if you have them in the fridge that long, let the slices sit a bit before putting them in the oven, not necessary but think it might crisp them up a bit faster. I used my finger to create the well for the jam. I also used more jam then indicated.
For the record, these are AMAZING! The crispier the better, it caramelizes the fig jam a bit. I had to give the left overs away because I could not stop eating them.

I served these with a Martha Stewart Pickled Shrimp recipe. Also keep me out of the chaotic Thanksgiving kitchen. To the recipe I added slices of fennel - yum. The thing that's good about this recipe is that it's low fat and good for you, which combats all the Fig and Blue Cheese Savories you will not want to stop eating.
http://www.marthastewart...

Enjoy!

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over 1 year ago dancingchef

Made them for the first time tonight.. delicious! can't wait to serve them tomorrow.

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over 1 year ago dancerslikefood

This is my go to appetizer for a get-together, especially when I have virtually no time to prepare said appetizer. It's fast, easy, and consistently tasty. Even those who dislike blue cheese find this a delicious start to a meal. I often do not like to repeat recipes, just because there is so much to try, but this is one that merits multiple appearances. Thanks!

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over 1 year ago magdance

The first time I made these yummy crackers I used room-temperature cheese and cold butter and rubbed them in by hand, like for piecrust before the food processor, and they were marvelously flaky. The second time I tried it with both cold ingredients, also rubbing them in. It worked, but the finished product was way too friable, tending to fall apart. Next time I think I'll mix in soft cheese with a spoon, then rub in hard butter. Also I found 1/4 inch better than 1/8 for thickness, and the small size recommended, 1 inch rounds, much the best.

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over 1 year ago Kimblay

These were excellent. I served these as an appetizer for a party and they were gone in no time. Even people that didn't like blue cheese enjoyed them. I would recommend refrigerating the dough before rolling it out as this helps prevent it from becoming too sticky.

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almost 2 years ago mainesoul

These disappeared in a flash! So good. So easy. I made a log out of the dough,wrapped it in plastic and put it in the freezer for about 30 minutes. I sliced them. This was much easier than rolling out the dough.

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almost 2 years ago Sigita

wow - these are one of my favorites and I hated rolling out the dough! Thanks for the brilliant idea about making a log ....everyone loves them.

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almost 2 years ago mainesoul

Drum roll. I am bringing them next door. They will be the first of many dishes. The Maine course - lobster. I will update you.

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about 2 years ago Phoenix Helix

I made these tonight, and they were easy and delicious! I filled half with apricot jam & half with cherry jam.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made these yet again, for our Tournament of Roses festivities . . . ran out of fig preserves, so I used some of Bevi's outstanding Caramelized Apple Jam in about a third of the batch, and some pear-apple Mostarda Mantovana (recipe by Maria Teresa Jorge) in the rest. Perfect party food! ;o)

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over 2 years ago Scribbles

I made these today for a New Year's Eve party tonight....yummy! I adopted the roll into a log and cut method, worked great; used my knuckle to make the indentions and filled them with Black Currant preserves (it's what my husband likes!) and they came out wonderful. I'm sure they will be a big hit tonight. Happy New Year's everyone.

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over 2 years ago DianaP

I just made these for a NYE gettogether tonight. They are delicious and easy to make. I did find the dough to be a bit sticky as well. I'll have to review some of the suggestions here to make it less so the next time I make them.

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over 2 years ago Sigita

I made these as an appetizer for Christmas Day . They were delicious. A week before,I did roll out the dough - cut the circles and then chilled the dough - took out the circles and froze them individually and put them in a ziploc for later use. On Christmas day - I took the discs out of the freezer and let them thaw a bit , made the indents and put the fig jam on them and baked according to the recipe. So savory and sweet. A great alternative to the cheddar pennies I always make.

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over 2 years ago Louisa

I just made these tonight, and they are wonderful. I used a very dry bleu cheese and I chilled everything before I whizzed it in the processor. The dough handled beautifully--hardly had to use any flour. The 1" cutter worked perfectly. I didn't have the fig jam, so I used an orange marmalade that had lots of bits in it. They are so delicious! And easy! Thanks.

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over 2 years ago cincoymaya

I made these with Gorganzola from Costco. It just didn't have enough of a blue cheese umphf. Also forgot the pepper so I sprinkled some on top. I'll try again with stronger blue cheese (and pepper).

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over 2 years ago pildora

can I use another kind of jam? like peach

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over 2 years ago innoabrd

I used a Cape Goosberry jam and it was great. I thought it really benefitted from the tartness. I'll be trying this weekend with leftover cranberry sauce from Thanksgiving!

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over 2 years ago Hark

LOVED these. Perfect for holiday parties because they can be served at room temperature. I found the dough was a little soft, and it was easier to work with after I refrigerated it for a little bit.

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over 2 years ago Kate's Kitchen

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

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over 2 years ago Kate's Kitchen

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

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over 2 years ago Kate's Kitchen

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

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over 2 years ago Kate's Kitchen

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

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over 2 years ago Kate's Kitchen

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

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over 2 years ago skeefer

I just made these for a dinner party and they were a huge hit! Wonderful with a nice Pinot Noir.
My daughter loved helping me cut the dough out - great project for her too!
This will be a "keeper" and perfect to make again for the holidays.

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over 2 years ago flavoristabarr

I made these for Thanksgiving and really liked them. Thanks for a new easy go to recipe or cocktails!

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over 2 years ago EJMdesign

Ooooooohhh ... these seem easy and wonderful. We're not huge fig fans, but I'm thinking they'd be equally lovely and seasonal right now with pear ... and just in time for an upcoming holiday party!

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over 2 years ago veronique

I've made these several times. They are easy to make and are addictive!

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over 2 years ago EatArt

Great recipe Runaway Spoon! I just rescued big bunches of herbs from the terrace before the Noreaster blows in tomorrow. Chopped sage and thyme sprinkled over the tops of these are a yummy addition. I also tried roasted grapes instead of fig preserves in some of them. Another YUM!

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over 2 years ago JackKnightCooks

This was the first recipe I printed off when I stumbled across this wonderful site last year. I've found this works as gifts for Christmas and birthdays, and also as nibbles for a party. So if you haven't got this recipe in your collection already, what are you waiting for?

And another thing, you can't just make one batch, you have to hide them, they are that moreish. First time I made them, I tried one, as you do, and within quarter of an hour after making the whole lot were gone.

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over 2 years ago adrianlovesyou

I made these for my engagement cocktail party and they were a SUPER HIT.

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over 2 years ago Carecooks

I made these for a group of friends who are all great cooks and they raved about them. I found the pastry to be delicate and delicious. For the blue cheese, I used Cashel Blue. It's pricey but the flavor was really good. Instead of fig preserves, I used some homemade pear jam. I added 1/4 teaspoon of salt. I used chilled butter cut into cubes (instead of at room temp) and then chilled the dough for about 45 minutes before I worked with it. I personally find it easier to roll out dough between plastic wrap or inside a very large zip lock bag that's been cut to more easily take the dough in and out. I lightly flour either the plastic wrap or the ziplock. Then it's very simple to turn the dough over when rolling and to remove it when ready to cut into rounds. The recipe made 42 1.5 inch rounds. One of my friends suggested using the pastry for a pear galette. I think that would be wonderful. Thanks so much for this recipe.

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almost 3 years ago TXDjinn

We had a recent contest at work for the best appetizer and I made these - have made them several times before for parties and they were very popular - as my entry. My partner suggested putting some rosemary into the dough and I thought it was a great idea. We have tons of it growing here at our home in Austin so he gathered some in the mid-afternoon heat when the smell was just amazing, I chopped up the leaves and put them into the mix and they were even better than before.

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almost 3 years ago lassavir

These were great. I've made them twice; once as a trial run, the second time for a party. For those who have had trouble with the dough being sticky, I think the type of blue cheese makes a big difference for the ratio of cheese, flour, and butter. I used a soft blue cheese from Trader Joe's.

The first time, I also had problems with the dough being too sticky, so I added more flour (and also chilled the dough); they turned out okay, but a bit dry and lacking in blue cheese flavor.

The second time, I adjusted the ingredient ratio, since I suspected that the amounts of soft blue cheese and butter were making the dough too sticky. I processed the blue cheese and flour together first in the food processor and then, progressively added small amounts of butter until a dough came together. This batch turned out awesome; they were easy to roll out and had a good amount of blue cheese flavor.

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almost 3 years ago innoabrd

Made a whole lot of these last night for today's PTO teacher appreciation lunch. They're great! I tried two different jams and found that a really tart gooseberry worked well. Made me think it'd be great at Christmas time with cranberries. The past two years I've had a ton of cranberry sauce left over. This year I'll puree some of it and use it for these!

Only hiccup I had with the recipe is that the blue cheese I bought had, unbeknownst to me, a paper/fibre absorbent on the bottom. It being the same basic colour as the cheese (even the green of the mould came through) I didn't realize it until I went to cut my rounds and found lots of little fibres preventing a clean cut! Ugh...and, yes, I tossed that batch and started over...

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about 3 years ago Cathyhsr

Thanks for sharing, this is a wonderful recipe. In our very small condo in Florida where I have no rolling pin I shaped the dough into a log and cut the rounds from that. It worked great.

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about 3 years ago bas26

This is a winner! I used fig jam and found that using more helps to offset the sharpness of the blue cheese. I made them over the holidays and they were a hit.

Thanks! I took the recipe out to make more tonight.

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about 3 years ago cheese1227

Dear bas26,
I typically use a pungent Spanish blue for this recipe. But I made it with a triple creme French Bleu over the weekend and the cheese was much less pronounced.

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about 3 years ago llhorton

I made these for a baby shower and they were fabulous! I doubled the recipe and made the dough the night before and refrigerated. Didn't care for them at room temp but hot out of the oven they were really yummy. Would add salt and more pepper next time.

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about 3 years ago rachelib

I made these for an Oscar party (the power of suggestion), they were a big hit. I used a strong blue cheese (Roaring Forties) and treating the dough like pastry dough (cold butter, chilled before rolling out) and it rolled out beautifully. Using a 1.5" biscuit cutter, I had about to 70 pastries.

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about 3 years ago Wally

My wife hates blue cheese, so I waited until we had company to make them which occurred last night. Man, these things are tasty and were a big hit. Thanks!

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about 3 years ago betsy latorre

Everyone loved it and wanted the recipe!!!! ; however, I can't see that using a 1" cutter works. I used a larger one (like 3") and still had the jam flow out of the baked shell. I think using one a lot larger works better. Make sure there is a definite depression in the shell in which to put the jam. Even with smaller biscuits it was a hit!

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about 3 years ago OrchidGirl

These were fantastic. I added a quarter teaspoon of salt to the dough and was generous with the pepper. I also used chilled butter (forgot to take it out ahead of time) and added a little water to bind dough. Quick and delicious. Thanks for the recipe!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Made this for dinner guests last night, completely devoured and loved by all. Also this recipe was recently featured in the Oregonian. http://www.oregonlive.com...

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about 3 years ago spaetzlegirl

made these for a party and they were a huge hit - people couldn't get enough of them. i added a 1/2 tsp of salt, and was extremely generous with the pepper; i suppose this coupled with a strong cheese meant that i didn't have the same issue some commenters have had regarding wanting more 'kick' (they were literally busting with flavor). i definitely had to add more flour before i was able to work with the dough properly, and made the rounds about 1/4 inch-thick to make them easier to handle. one tip for making the rounds - put some flour on a plate, and 'dip' your cookie cutter into it between stamping out each round. helps to keep things moving...

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over 3 years ago NuM NuM

Sorry - these did not work out well for me and I was so excited to make them. I found them too crumbly and the cheese flavor I thought needed to be a little stronger.

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over 3 years ago Bevi

I made these 2 more times - once for Xmas brunch and again for a Mah Jongg gathering.
People are just dazzled by these little gems!

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over 3 years ago ivyg

Scored a home run with my book club! Because I was running out of time. I chilled the dough, rolled it out, and then cut into 1" squares with a pizza cutter. The entire prep time was literally 5-10 minutes. Thank you for making me look good.

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over 3 years ago BettinaMarie

I made these tonight using a mango ginger chutney and a plum jam. Both are delicious! The rolling process wasn't too successful so I rolled them into balls and flattened them with my fingers, making a thumb print in the middle. We'll be making these again for an upcoming brunch, probably trying apricot preserves. Our oven required a little longer cooking time, just about 17 minutes until they started to brown. A succes!

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over 3 years ago Crispy

I made two batches, one for a Christmas Eve gathering we were invited to and one for a new neighbor. I found the dough challenging and a little crumbly once done but they were very very tasty. I'd suggest making sure they are no larger than 1 inch. I put pepper on top vs. in the dough!

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over 3 years ago Sagegreen

I just got some wonderful fig preserves as a gift and now know exactly how to use them. Many thanks for this really great recipe!

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over 3 years ago lloreen

I made these at Christmas and I had a little trouble with the dough and needed to stick it in the fridge to harden for about 20 minutes. The batter was too sticky to roll. The final results were delicious and gone in minutes!

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over 3 years ago JaneMiami

This is the only recipe where I can honestly say, " It was worth it, buying that expensive Fauchon Fig Preserve!" I made these once, then again, then again and still people are asking for more! The best recipe for eating/giving and just making the house smell so amazing! Roquefort and Fig..Yeah!

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over 3 years ago gingerroot

Made these again for NYE party, this time substituting Bob's Red Mill Gluten Free Flour mix. I'm happy to say with a few adjustments they were delicious!! Since the dough was a bit darker, I lowered the baking temp to 325. The dough was also a little sticky (I did not have this experience the three times I've made it with regular flour) but dusting my rolling surface with fine ground cornmeal (labeled corn flour) worked just fine.

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over 3 years ago zingyginger

I've made these a couple of times over the holidays-once using a melon baller to form balls then flattening them like thumb prints; another time forming a 1" log, freezing until firm then slicing off 3/8" to 1/4" thick discs. Both ways worked well without requiring additional flour. Was also less likely to disintegrate when picked up because they were a tad thicker.

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over 3 years ago jingles

I made these over the holidays and my family loved them! I had problems rolling out the dough, it was too sticky. I had to just make balls and press them flat with my fingers. Will try more flour next time. They were still very tasty.

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over 3 years ago Jolinda

Store them? Um, I made these yesterday and they are GONE. I put mine onto my small elevated cheese stand with a glass dome. Very nice.

Next time I make these, I'm 1.5xing for more blue cheese and maybe some cayenne. The dough needs a little more ooomph.

Using chutney is brilliant. I have SO much pear chutney to use up! Next batch, and there will be a next batch very soon.

Also, my dough took on a decidedly green-cheese cast in it's raw state. It baked off nice and pale like the pictures here, though.



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over 3 years ago LDGourmet

I made these with a bell-shaped cutter using gorganzola dolce and fig jam. Question is how to store them? will they stick to each other?

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over 3 years ago rayva

first batch a huge hit at a recent party tho' i had to urge them on people who wonder what cookies were doing on the apps table!

bringing a version with Cabot cheddar, membrillo and sweet pimenton to a party tonight! great party recipe!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Made these with homemade plum jam. Delish!

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over 3 years ago beyondcelery

These are delicious! Thank you. I made them gluten-free by using 1/2 cup white rice flour, 1/2 cup sweet rice flour, and 2 Tbls tapioca flour in place of the all-purpose flour. I also used vegan butter and I'm now excited to try them with a vegan cheese (if I can find something akin to blue cheese)!

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over 3 years ago TheRunawaySpoon

Just checked in again and I am loving all the creative things y'all have done with this recipe! For those who have had problems, I wish I had a solution, but I am not sure what to tell you. Please keep the ideas coming, and have a very happy, safe and yummy holiday!

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over 3 years ago Kayb

Learned something very important, making these today: Two batches is Not Enough! Made two more batches of just cheese wafers, with pecorino and rosemary and black pepper, to go with my bacon jam. My dough was, for some reason, a bit dry, so I added a couple of tablespoons of half and half. Marvelous!

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over 3 years ago cilantro

Could the dough could be frozen, then defrosted and baked?

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over 3 years ago TheRunawaySpoon

I don't see why not? I make a similar cheddar cheese straw dough and freeze it in a log.

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over 3 years ago TheWimpyVegetarian

These were a HUGE hit at my Christmas party last night. Everyone kept asking, what ARE these???!! So yummy. Thanks again!

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over 3 years ago Bevi

I just made these for a friend's party tonight. OMG. They are so delicious. I was even munching on the raw dough. I had to eat the crackers that I felt were a little too ragged - and I managed to talk myself into a few!

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over 3 years ago gwillikerrs

What did I do wrong? Either too much butter or not enough flour... I added about another cup of flour and things worked but what a mess on my work surface. Help please!

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over 3 years ago gingerroot

I made a batch of these last night and they are so good!! I did not have a small enough circle, so used a small star. This is such a wonderful recipe - they come together easily and reward you with fantastic flavor. I will be making another batch later today! Thank you RunawaySpoon!

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over 3 years ago TheWimpyVegetarian

Mine just came out of the oven. I used fig jam for the first bunch and a pear chutney that I threw into the food processor to smooth it out a bit. OMG they're good. The challenge will be to not eat all of them before our dinner guests arrive this evening :-)

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over 3 years ago TheWimpyVegetarian

Oops, I meant to say fig jam for the 1st batch and the pear chutney for the 2nd batch. :-)

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over 3 years ago AmyW

I'm making these in a few minutes to take to a friend's for appys. Couldn't find fig preserves but found a luscious mango-peach preserved that I think will work well. At least I hope so.

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over 3 years ago AmyW

Well, they came out great and the mango-peach preserves go very well with the cheese. These will be a hit at the dinner party! Great recipe.

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over 3 years ago Jennifer Ann

I made these last night for friends and they are definitely going into heavy rotation this holiday season - so much flavor with so little effort. Thanks for a wonderful recipe!

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over 3 years ago GSmodden

made these, and they were adorable lookin' and delicious.

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over 3 years ago marzipanmarcia

wow, these look divine! I never would have thought to put these flavors together, but now I can't wait to try it!

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over 3 years ago AmyW

I'm making these tomorrow to take to a dinner party. Can't wait to try them!

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over 3 years ago jlg84

Hm, these sounded great, but when I made them they disintegrated in the oven. I'm in New Zealand, so wonder if our butter is a factor?

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over 3 years ago Literary Equivalent

Might the measurements be off, as in the wrong amount of ounces per cup?

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over 3 years ago vvvanessa

congrats!

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over 3 years ago Bevi

I am making these for a holiday party this weekend!

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over 3 years ago TheWimpyVegetarian

So am I! Can't wait to try them. They look great. Congrats on your win TRS!!!

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over 3 years ago TheRunawaySpoon

Thanks for all the congratulations and kind words. I am inordinately pleased with myself! I hope everyone who is making the recipe enjoys them as much as I do. Have a great holiday season!

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over 3 years ago ashleypiersonchasesdinner

Congratulations on your win! I am making these for a holiday party this weekend!

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over 3 years ago nannydeb

Congratulations! This is on my holiday "to do" list!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Mine, too--congrats!

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over 3 years ago Kayb

make that three holiday lists!

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over 3 years ago gingerroot

Congratulations TheRunawaySpoon! These have been on my "must-try" list all week, and I am hoping I will have a chance to make these soon.

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over 3 years ago Sagegreen

Congrats on the win. Lovely recipe. I think I will make these with a hot pepper and cranberry jam!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats on the win, TRS!

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over 3 years ago Madame Fromage

These look smashing. A great way to use up leftover Stilton. I am curious to make a batch and try a few different jams other than fig -- perhaps a little mango or cranberry chutney? Thanks for a little inspiration. I just joined.

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over 3 years ago cheese1227

Isn't "leftover stilton" an oxymoron?

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over 3 years ago MadeInMaine

That is really funny! Thanks for the laugh, cheese1227!

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over 3 years ago cheese1227

Seriously, on Wednesday my husband brought me some Stichelton from Neal's Yard in London and I am having the shakes not eating it until Christmas! I am only held back by the cheese monger's recommendation that it will be perfectly ripe then and it's only really good now.

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over 3 years ago Oui, Chef

I'll be making these over the holidays for sure....fabulous! - S

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over 3 years ago zingyginger

I used unsalted butter & membrillo (instead of fig preserves) and they were delish! They were a tad fragile when made to 1/8" thickness so I made the second batch ~3/8 to 1/4" thick and were much easier to pick up without falling apart in my fingers. Would have happily served the fragile pieces with a flexible slotted turner to guests if I had enough slotted turners to go around-they're good to the last crumb!

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over 3 years ago rayva

i used membrillo also, they are in the oven now... my dough was very blue?

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over 3 years ago happyfella

Salted or unsalted butter? These look amazing.

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over 3 years ago LocalSavour

Sometimes simple is best and these are great! Congrats.

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over 3 years ago kateinthekitch

The ease / delicious ratio on these is stellar. I found that one 8.5 oz jar of fig preserves made two batches perfectly.

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over 3 years ago elfleming

I made these last night-- SO good! The blue cheese I used was relatively mild, and I would use stronger next time. I would also add a little bit of cayenne to the dough for a kick.

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over 3 years ago lpcooks

these look great. I was thinking of cookies that I could make a ship to a friend. Would these hold up or are they too delicate? do they save well?

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over 3 years ago TheRunawaySpoon

They save for a few days, but I would worry about shipping them. They are delicate and the jam is likely to get too sticky.

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over 3 years ago stinkycheese

I just made these and they were fabulous. I used whole wheat pastry flour and 2 oz sharp english cheddar because I only had 2 oz of blue. Love the fig jam all gooey on top. Great recipe.

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over 3 years ago fitsxarts

These are amazing! And so easy. Will make again and again. YUM.

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over 3 years ago cakeeatercooks

Saw them on the site no more than an hour ago and now they're finishing up in the oven. They smell delish and will be a wonderful treat when my husband and son come in from the blizzard!

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over 3 years ago ashleypiersonchasesdinner

Congrats to you!! Good luck, this recipe looks yummy!

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over 3 years ago mom2boys

Delish!

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over 3 years ago zingyginger

Do you have a favorite brand of preserves or one you'd recommend?

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over 3 years ago sticksnscones

Just in time to bring to a holiday party this weekend. Congrats! Wondering if other cheeses/jams could be used?

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over 3 years ago TheRunawaySpoon

A friend made these with apricot jam and said they were lovely. And I love Food52's suggestion of quince or pear jam...

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over 3 years ago MadeInMaine

And I think they'd be great with red pepper jelly.... or green pepper jelly ... or a combination of both to reflect the colors of the season. Yum!

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over 3 years ago healthierkitchen

Look forward to trying these! Congrats!

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over 3 years ago lmacfgreen

These are fabulous... I've been making them since they first appeared on The Runaway Spoon. And guess what????? they freeze beautifully, jam and all! (Just put a little wax paper between them when you pack them for the freezer.) They are the perfect thing to have on hand when you need to pull out something really good, and even better, home made, for a yummy appetizer. (trust me....I'm the freezer queen). Do try these... you'll love them.

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over 3 years ago allie

These look wonderful - thoughts on how to package them as a hostess gift -- does it have to be one layer or can I put parchment paper between the layers?

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over 3 years ago TheRunawaySpoon

I store them with waxed or parchment paper between layers and it works a treat

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over 3 years ago TheRunawaySpoon

Thanks for all the kind words! I actually just came home from the grocery, buying the ingredietns to make these for holiday parties this weekend and found out the recipe is a finalist! I'm thrilled!

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over 3 years ago gingerroot

Yum...these sound so good! Fig and blue cheese is one of my favorite combinations. Congrats on being a finalist!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! These look delicious, and I love both blue cheese and figs.

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over 3 years ago shayma

these are grand. i will make these for a wine and cheese evening at my home. x shayma

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over 3 years ago Rivka

Congrats RunawaySpoon -- these look delightful!

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over 3 years ago TheWimpyVegetarian

Congrats on being a finalist this week!! And I love this recipe too! Definitely making it.

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over 3 years ago Kayb

Love this idea! Congrats on being a finalist!

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over 3 years ago Loves Food Loves to Eat

These sound so fun! I've made similar little crackers w/goat cheese, but the blue and fig... delish!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congrats! Cool recipe!

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over 3 years ago Midge

What a great recipe. Congrats.

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over 3 years ago Kitchen Butterfly

Congrats Runaway spoon - your recipes are delightful

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over 3 years ago Sagegreen

Congrats on being a finalist! Yay!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats! I'm so glad these were selected! I remember eyeballing them and thinking to myself, those look like a winner. Can't wait to try them!

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over 3 years ago Sagegreen

I great combination. Will have to remember these!

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over 3 years ago Sagegreen

A great combination...was what I meant to type.

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over 3 years ago vrunka

Wow, this recipe sounds great! Mmmm... blue cheese and figs...

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over 3 years ago monkeymom

This looks so good!

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over 3 years ago betteirene

Yum! I plan on making these very soon. Thanks for the recipe.