Best 4 Fig And Blue Cheese Savouries Recipes
Indulge your taste buds with a delightful culinary journey featuring the perfect harmony of sweet and savory flavors. Embark on a voyage of flavors with our exquisite Fig and Blue Cheese Savouries, where the natural sweetness of fresh figs intertwines with the distinct tanginess of blue cheese, creating a symphony of taste.
Discover a collection of delectable recipes that showcase the versatility of this dynamic duo. From the elegant sophistication of Fig and Blue Cheese Crostini to the rustic charm of Fig and Blue Cheese Tarts, each recipe promises a unique gustatory experience. Explore the delightful simplicity of Fig and Blue Cheese Skewers, where the vibrant colors and contrasting textures create a visually stunning appetizer.
For those who prefer a handheld treat, the Fig and Blue Cheese Stuffed Mushrooms offer a savory delight, while the Fig and Blue Cheese Bruschetta brings together classic Italian flavors with a modern twist. And for a sweet ending to your culinary adventure, indulge in the irresistible Fig and Blue Cheese Stuffed Dates, where the natural sweetness of the dates complements the bold flavors of the filling.
Prepare to tantalize your taste buds and embark on a culinary adventure that celebrates the harmonious marriage of sweet and savory. Let your senses be captivated as you explore the diverse recipes featured in this article.
BLUE CHEESE SOUFFLE WITH FRESH FIGS AND HONEY
Steps:
- Preheat the oven to 350 degrees F.
- Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
- Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
- In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.
- The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
- Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.
FIG AND GORGONZOLA SAVOURIES (THUMBPRINTS)
Modified recipe by TheRunawaySpoon, on the Food52 blog. 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
Provided by KerfuffleUponWincle
Categories Cheese
Time 1h33m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place the flour, butter, Gorgonzola, 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.
- Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer.
- Slice logs into 1/8 inch thick slices, and place onto a 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 1/4 teaspoon 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.
Nutrition Facts : Calories 92.8, Fat 7, SaturatedFat 4.4, Cholesterol 18.3, Sodium 133.2, Carbohydrate 5.5, Fiber 0.2, Sugar 0.1, Protein 2.1
FIG & BLUE CHEESE TART
This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h40m
Number Of Ingredients 11
Steps:
- First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
- To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
- Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.
Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium
FIG AND BLUE CHEESE BITES
The irresistible flavors of fig and blue cheese combine in this simple to make hors d'oeuvre. Also try:Feta Cheese Bites, Goat Cheese Bites
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 3
Steps:
- Form 1/4 teaspoon of the blue cheese into a small ball; repeat with remaining cheese. Press the cheese balls into the walnuts to coat on one side. Place a cheese ball, nut side up, onto the top of each fig slice.
Tips:
- Use high-quality puff pastry for the best results. Fresh puff pastry is preferred over frozen, as it will produce a lighter and flakier pastry.
- If you don't have puff pastry on hand, you can use a store-bought pie crust. Just be sure to pre-bake it according to the package directions before filling it.
- Use ripe, fresh figs for the best flavor. If you can't find fresh figs, you can use dried figs, but be sure to soak them in warm water for 30 minutes before using.
- Use a good quality blue cheese. A sharp, pungent blue cheese will give the savories the best flavor.
- Be careful not to overfill the savories, or they will be difficult to seal.
- Bake the savories until the pastry is golden brown and the cheese is melted and bubbly.
Conclusion:
Fig and blue cheese savories are a delicious and easy appetizer that is perfect for any occasion. They are also a great way to use up leftover puff pastry and figs. With their sweet and savory flavor, these savories are sure to be a hit with everyone who tries them.
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