- Prep time 45 minutes
- Cook time 15 minutes
- Makes about 3 dozen
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
Test Kitchen Notes
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&M —The Editors
butter, room temperature
blue cheese, crumbled
Ground black pepper
Fig preserves, about 3 Tablespoons
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Bake the savories for 10–14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
- Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
- 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.