Walnut Rosemary Cracker topped with Goat and Mascarpone Cheese with Fig Compote

By baker23
January 6, 2016
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe combines a bit of sweet, savory, crunchy and creamy. Everything you would want in a single bite.baker23

Makes: 16-20

Walnut Rosemary Crackers

  • 1 1/4 cups All Purpose Flour
  • 1/4 cup Finely Chopped Walnuts
  • 1/8 teaspoon Baking Powder
  • 1 teaspoon Finely Chopped Fresh Rosemary
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 8 tablespoons Cold Unsalted Butter
  • 2-3 tablespoons Ice Water
  1. Place the flour, walnuts, baking powder, rosemary, salt and pepper and pulse 2-3 times to combine.
  2. Cut the stick of butter into 8 pieces and add it to the flour mixture. Pulse 4-5 times.
  3. Add 2 tablespoons of the water and pulse till you have a crumbly consistency. If the dough is too dry add a bit more water. Turn the mixture out onto a board and lightly squeeze together to form a dough. Wrap in plastic and place in the fridge for 15-20 minutes.
  4. Preheat oven to 375 degrees Fahrenheit. Remove from the fridge and roll the dough on a lightly floured surface to 1/8 of an inch thick. Cut out 16-20 2” rounds. Place on a parchment lined baking sheet and prick them with a fork to prevent them from puffing. Bake for 12 minutes until they begin to brown. When done cool completely on a wire rack.

Cheese Topping & Fig Compote

  • 2 tablespoons Goat Cheese, Room Temperature
  • 2 tablespoons Mascarpone Cheese, Room Temperature
  • 6 Dried Figs, Stems removed and finely diced
  • 2 tablespoons Granulated Sugar
  • 4 tablespoons Water
  • 1 teaspoon Orange Zest
  • 3 Slices of Bacon, cooked and coarsely chopped
  • Fresh Rosemary for garnish
  1. Combine the goat cheese and mascarpone cheese and beat until smooth. Set aside.
  2. Place the figs, sugar, water, orange zest and chopped bacon in a sauce pan and bring to a boil. Lower the heat to medium and cook for 10-12 minutes or until the figs have softened and mixture starts to thicken. Remove from heat and set aside to cool.
  3. Assembly: Divide the goat cheese/mascarpone mixture evenly onto each cracker and then top with a bit of the compote. Garnish with fresh rosemary. Enjoy!

More Great Recipes:
Appetizer|Hors D'Oeuvre