Fig and Blue Cheese Savouries

By • November 28, 2010 • 193 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&MThe Editors

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.
Jump to Comments (193)

Tags: blue cheese, Figs, savory

Comments (193) Questions (11)

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4 days ago Crispy

Pattyposy, if you have a glass container with a lid (my lid is plastic), place the savouries in a layer, add parchment if you need additional layers and they should keep. I find storing in glass helps keep things crisp, no pun intended, instead of plastic storage containers.

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4 days ago pattyposy

How can these goodies be stored if not eaten immediately?

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4 days ago Sanibelle

I shape the dough into a log and just slice and bake what I need. The remainder can be refrigerated or frozen for future use. Very often I just make half of the recipe in my mini chopper. I think they are too fragile to store for very long, especially with the jelly in the middle.

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6 days ago Loredona

Can I use my vita-mix instead of food processor?

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15 days ago Pegeen

Pegeen is a trusted home cook.

Great recipe - they always vanish. My family counts on them now. Offering a few comments based on my experience:

I always use Maytag blue cheese but have tried Stilton with same success. You don’t want a cheese that’s too crumbly. Definitely do not use blue cheese crumbles. Maytag or Stilton makes these more $$$ but they’re worth it. They vanish.

Some notes:

- I always make a double batch, because I roll out to 1/4 inch thick, not 1/8 inch and also make them about 1-1/2 inches, wide not 1 inch. I get just over 2 dozen doing this double batch and wider cut.
- I use 1/4 inch roll out because I found that at 1/8 thick, the back of the 1/4 measuring teaspoon, which I use to make the well for the jam, tore through to the bottom of the dough, leaving little or nothing between the dough and baking sheet.
- Rolling out: Very lightly flour the work surface. I put a piece of plastic wrap on top of the dough. The plastic wrap sheet(s) need to be big enough to handle the size when the dough is rolled out, so if your roll of plastic wrap is not wide enough, you might need two slightly overlap two sheets of plastic wrap to one another.
- Roll dough to 1/4 inch thick
- I don’t have cookie cutters. I use the mouth of a jar or juice glass about 1-1/2 inches wide to cut circles in the dough. Set each circle on baking sheet lined with a Silpat or parchment paper.
- Use the back (rounded side) of a 1/4 teaspoon measuring spoon to gently press an indent into each round. Don’t press too hard, you need some dough between the jam and the baking sheet. If the dough seems to get sticky, put it back in the fridge for 20 minutes. Or wet the back of the measuring spoon with plain water before pressing it into the dough.
- Make indents in all your rounds, then go back and fill them:
Use the same measuring spoon or whatever, and tuck some fig jam into the well. It’s fine if it overspills a little. The great thing is that you can use pretty much any jam that complements your meal: cranberry confit for winter holidays? Apricot or strawberry for springtime? Etc. One caution: the jam should not have huge hunks of fig or whatever fruit because they’ll be too big to fit into the wells. If the jam does have big hunks, allow time to fish them out of the jar and chop them smaller before stuffing them into the crackers.
- Bake only until bottoms are golden brown. The tops may not be golden brown and that’s OK. Keep lifting up a couple crackers and checking the color of the bottom. If you are baking more than 1 sheet, rotate the sheets on the oven shelves half-way through.
- The baking time will be a few minutes longer if you cut them 1/4 inch thick (vs 1/8 thick mentioned in the recipe).

They are delicious!

Food52

about 1 month ago Manhattan Tart

Made a batch of these for a dinner party using Trader Joe's Fig Butter, which we love. The Cuisinart makes this super-fast. I kneaded the dough on a floured board and rolled it into a 16-18" log that was maybe 1.75-2" in diameter, wrapped it in plastic wrap and left in the fridge to harden. Several hours later I used a sharp knife on the cold dough and to my surprise had zero problems with crumbling. I popped 'em onto a Silpat-lined cookie sheet (pretty close together) and let them sit for a few minutes to warm a bit then used my knuckle to make the indent. They baked to a nice golden brown after about 16 minutes. They're a one-bite munchie that goes great with wine or champagne and will be a go-to for sticking in the freezer in log or coin form for future consumption. LOVED these. Rosemary or cayenne would be a nice addition. v

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about 1 month ago Diane

Lovely! I used blueberry preserves and added a teaspoon of thyme. Delish. For Thanksgiving I'm going to try jammy, deeply caramelized onion for the middle.

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2 months ago Bevi

I made a double batch for a 60th birthday party, using Meyer Lemon marmalade, Fig Cognac jam, hot red paper jam, and caramelized apple jam. The Crackers looked beautiful on the platter. A few notes - I used a 1 1/2" circular cutter, and found that I needed to bake the crackers at least 16 minutes for a light brown finish. The indicator of doneness for me was being able to smell the blue cheese. The dough is a breeze to make, and I erred on the side of using more cracked pepper, since there are only 4 ingredients in the dough.

Stringio

6 months ago arhoad

So good, so easy, new favorite.

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7 months ago natasha.moreno.560

Do these need to be refrigerated to store? Thanks!

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7 months ago gwillikerrs

There shouldn't be any left but I separate them with a layer of waxed paper in a plastic bag on the countertop.

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7 months ago Sanibelle

I never have any leftovers. I make them in logs an either refrigerate or freeze them and then take out one log at a time. I just slice them, put the jam or jelly in the middle and bake them.

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8 months ago jampot

Wow! First I need to say this is the first recipe I tried from this site. I am blown away - it is so yummy! Super easy and so flavorful. I followed it exact, except that I used tart cherry fruit spread instead of the fig preserves, and I rolled the dough into 1 inch log in saran wrap and put it in the freezer for 30 minutes. Then I cut it into slices. So easy. Well, if this what's to come, HELLO Food 52.

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8 months ago Zaman

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

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8 months 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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9 months ago Horto

how much pepper?

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9 months 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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9 months 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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11 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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11 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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11 months ago yvette

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

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11 months ago yvette

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

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11 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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11 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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11 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.

Stringio

12 months ago Tina Cowart

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

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12 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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12 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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12 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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about 1 year ago Pegeen

Pegeen is a trusted home cook.

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.