Author Notes
This recipe combines a bit of sweet, savory, crunchy and creamy. Everything you would want in a single bite. —baker23
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Ingredients
- Walnut Rosemary Crackers
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1 1/4 cups
All Purpose Flour
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1/4 cup
Finely Chopped Walnuts
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1/8 teaspoon
Baking Powder
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1 teaspoon
Finely Chopped Fresh Rosemary
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1/4 teaspoon
Salt
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1/4 teaspoon
Freshly Ground Black Pepper
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8 tablespoons
Cold Unsalted Butter
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2-3 tablespoons
Ice Water
- Cheese Topping & Fig Compote
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2 tablespoons
Goat Cheese, Room Temperature
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2 tablespoons
Mascarpone Cheese, Room Temperature
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6
Dried Figs, Stems removed and finely diced
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2 tablespoons
Granulated Sugar
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4 tablespoons
Water
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1 teaspoon
Orange Zest
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3
Slices of Bacon, cooked and coarsely chopped
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Fresh Rosemary for garnish
Directions
- Walnut Rosemary Crackers
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Place the flour, walnuts, baking powder, rosemary, salt and pepper and pulse 2-3 times to combine.
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Cut the stick of butter into 8 pieces and add it to the flour mixture. Pulse 4-5 times.
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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.
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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
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Combine the goat cheese and mascarpone cheese and beat until smooth. Set aside.
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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.
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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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