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

January  6, 2016
0 Ratings
Photo by baker23
  • Makes 16-20
Author Notes

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

What You'll Need
  • 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
  • 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. Walnut Rosemary Crackers
  2. Place the flour, walnuts, baking powder, rosemary, salt and pepper and pulse 2-3 times to combine.
  3. Cut the stick of butter into 8 pieces and add it to the flour mixture. Pulse 4-5 times.
  4. 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.
  5. 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.
  1. Cheese Topping & Fig Compote
  2. Combine the goat cheese and mascarpone cheese and beat until smooth. Set aside.
  3. 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.
  4. 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!

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