Fig And Gorgonzola Savouries Thumbprints Recipes

FIG AND GORGONZOLA ISRAELI COUSCOUS SALAD

Fig and Gorgonzola Israeli Couscous Salad image

The classic flavor combo of figs and Gorgonzola cheese comes together in a delicious couscous salad. Make sure to use a good quality balsamic vinegar, as it makes all the difference here!

Provided by Kim

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups water
1 cup pearl (Israeli) couscous
2 tablespoons olive oil
½ cup chopped onion
3 cloves garlic, minced
7 ounces dried figs, stems removed and finely chopped
⅓ cup aged balsamic vinegar
1 tablespoon honey
salt and freshly ground black pepper to taste
4 ounces crumbled Gorgonzola cheese
¾ cup chopped toasted walnuts
4 cups fresh baby spinach, rinsed and dried

Steps:

Pour water into a pot and bring to a boil over medium-high heat. Stir in couscous, cover, reduce heat to low, and simmer until couscous is cooked and water is fully absorbed, 8 to 10 minutes. Transfer couscous to a large bowl and set aside.
Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and cook until slightly caramelized, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add dried figs and cook until slightly softened, about 5 minutes. Mix in balsamic vinegar, honey, salt, and black pepper, and cook until mixture thickens slightly, 4 to 5 minutes. Pour fig mixture over cooked couscous and stir to combine. Adjust salt and pepper to taste. Add 2 tablespoons of crumbled Gorgonzola and the toasted walnuts to the couscous; toss to combine.
Divide spinach between four serving dishes. Top each with equal amounts of fig and couscous mixture. Top each salad with additional Gorgonzola crumbles, if desired. Serve immediately.

Nutrition Facts : Calories 621.5 calories, Carbohydrate 75.7 g, Cholesterol 30 mg, Fat 30.4 g, Fiber 10.5 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 361.4 mg, Sugar 35.2 g

ORANGE, FIG, AND GORGONZOLA SALAD

Orange, Fig, and Gorgonzola Salad image

I love the combination of oranges, figs, and cheese!

Provided by Shari

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

2 heads romaine lettuce, chopped
2 oranges - peeled, pith removed, and cut into segments
½ cup crumbled Gorgonzola cheese
2 fresh figs, cut into 1-inch cubes
¼ cup vinaigrette dressing, or to taste

Steps:

Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 14.6 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 468.1 mg, Sugar 10.3 g

FIG AND GORGONZOLA SAVOURIES (THUMBPRINTS)

Fig and Gorgonzola Savouries (Thumbprints) image

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

Ingredients

1 cup all-purpose flour
1/2 cup butter (room temperature)
4 ounces gorgonzola (crumbled)
ground black pepper
fig preserves (approximately 3 tablespoons)

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 AND BLUE CHEESE SAVOURIES

Fig and Blue Cheese Savouries image

Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.

Provided by Amanda Hesser

Categories Food Processor Appetizer Bake Christmas Cocktail Party Thanksgiving Valentine's Day Quick & Easy Oscars Wedding New Year's Eve Blue Cheese Fig Anniversary Birthday Shower Christmas Eve Engagement Party Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces blue cheese, crumbled
Freshly ground black pepper
About 3 tablespoons fig preserves

Steps:

1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

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