Make Ahead
Fig & Blue Cheese Savories
Popular on Food52
217 Reviews
Pattie G.
December 14, 2019
Perfect savory appetizer for my Christmas cookie party: easy to make, the dough stored well frozen, and a delicious compliment to all the sweets.
Sheila R.
December 7, 2019
The Fig and Blue Cheese Savories were fun to make, delicious to eat and my grandchildren went over the moon for these...in fact my grandson age 11 said I could make these again anytime...which I will this Christmas!
Pattie G.
November 28, 2019
Just tried these - easy and wonderful, like an adult cheez-it. These will definitely be added to my standard hors d'oeuvres rotation. I used the rolled log method and stored that frozen. Sliced on the day of and cooked.
Barry B.
December 19, 2017
Love this recipe, made as is and also my own riffs. I added two tsp of sugar to the blue cheese dough, and for the topping I combined equal measures of apricot jam/preserves to the fig preserves. Both versions have been really well received by guests.
tylerdbaker
November 27, 2017
Some reviews commented that they didn't hold up well the next day. For me they were great the next day! Excellent warm right out of the oven, but also a good texture the next day.
Kathryn
July 20, 2017
Just made these and they turned out well -- only thing I would do next time is use a stronger flavor blue cheese, the blue cheese flavor in the finished product is very mild. I used Boar's Head Creamy Blue Cheese Crumbles for reference.
marguerite
November 27, 2016
Wonderful recipe, a huge hit for both my Thanksgiving dinners (ok, so Thursday is not enough...we have more family on Sunday as well...). After reading comments about the savouries crumbling, I tried adding an egg yolk. Ta-da! I also shaped the dough into two long cylinders and froze them. Come the big day (s), I sliced into rounds and baked them. And to save my sanity, being the big day (s) and all, I simply served the fig/walnut jam in a bowl on the side, for guests to slather as they desired. As other commenters have noted, they really do not keep their crispness the day after, but they are still tasty as nibbles with a glass of wine when you are padding around the house recuperating from it all.
cosmiccook
December 10, 2019
I'm NOT good at figuring out what is an 1/8 in. thickness ( I REALLY need Food 52 rolling pins that do it for you) and found the dough problematic to cut out. SO 1/2 batch got rolled into a cylinder & sliced 1/4 thick. I used a Pecan Pepper Jelly for the filling. They're in the oven now.
andrea P.
January 11, 2016
I made them, they were DEE lish but they were soggy the next day. Dont know if you can crisp them a bit. I still ate about 20.
andrea P.
January 11, 2016
Also, I used the back of a cake decorating tip and pushed them through the other side with a chopstick to get them to be one inch!
Susan
December 26, 2015
I made these using a nice Maytag and fig preserves using the roll/slice method, very easy. Everyone said they were good but they were not gobbled up. I personally found them to be almost too rich, very buttery to the point of greasy. And not very crisp. I'm not much of a baker so don't know how much of the butter can be cut back. Unless someone has a suggestion on how to make these less greasy, I probably won't make these again.
ccg
December 3, 2015
This recipe says can be made the day before. Does anyone know how long they can be stored without becoming soggy? I'd like to make them 2 or 3 days ahead as I have many things to prepare for a party. Also those cutting to 1/4" by log or rolling in ball method, how long do you bake? Thanks for your assistance.
Sigita
December 3, 2015
I make these often- they are best made the day of - early in the day is fine. Keeping them longer - they loose their crispness. The log method is my favorite way- slice and bake. Make the log as far ahead - freeze . Then just slice in 1/4 to 3/8 inch slices- thinner and they are almost too delicate and many break. Bake about 10 min and you'll see if they are brown enough for you. Everyone just loves these, You can never make enough. When you roll the logs- use plastic wrap or wax paper- dough is very moist and make them small for the same reason.
Emily L.
December 3, 2015
I agree with freezing, I have frequently baked right out of the freezer for just a few minutes longer than written and they're great. You may be able to bake 2 days before and then add the jam later? They're also delicious without, I call them grown up Cheese It's :)
innoabrd
December 3, 2015
I've kept them for a few days, but I've always made in dry climates. Sealed in ziplock, I usually can get a few days out of them.
Manhattan T.
December 4, 2015
I'd make the dough log a few days in advance and pop in the freezer (or fridge, well-wrapped, for up to 3 days?) then cut while cold, thaw for a few min on the baking sheet then smoosh with a knuckle & bake.
Mary L.
December 21, 2015
These freeze really well I take them out an hour before the party and they are perfect
Heather
May 17, 2015
So easy to prep and excellent results. Adapted to local ingredients for fillers with herbed red onion marmalade (Beau Bien, made in Detroit) and hot pepper jam ( Slow Jams, also made in Detroit) and both were delicious.
Emily
April 22, 2015
Made these yesterday for company and they were a hit. Delicious combination of flavors. After reading about the crumbling problem, and I know about that from another similar cracker, I added 1 tablespoon egg to the mix in the processor. They were tender but not crumbly and did not spread at all while baking. I also rolled the dough 1/4" and was very happy with the size. I used homemade fig jam which is very thick and was perfect. If the jam is not thick, I would reduce it to prevent it spreading over the cracker. These are delicious and very professional looking.
Emily L.
January 18, 2015
surprisingly easy and so delicious! popped my dough in the freezer to let it chill before rolling out and it was perfect!
pattyposy
December 27, 2014
I tried the glass container and it worked wonderfully. These goodies don't freeze well but kept for a week in a glass jar. They are crisp and just fine! Thank you.
Crispy
December 19, 2014
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.
pattyposy
December 18, 2014
How can these goodies be stored if not eaten immediately?
Sanibelle
December 18, 2014
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.
cosmiccook
December 10, 2019
I just did a 1/2 batch--the rest I'll freeze and just cook a little longer. Dorie Greenspan's Cookies book suggests that for most of her recipes. I did add a little pecan meal to the dough. I'll add some French herbs/spices next time.
Pegeen
December 7, 2014
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!
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!
Manhattan T.
November 2, 2014
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
Diane
November 1, 2014
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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