Fig And Stilton Squares Recipes

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STILTON & FIG SALAD WITH HONEY-THYME DRIZZLE



Stilton & fig salad with honey-thyme drizzle image

Honey, fruit and strong cheese is a match made in heaven - serve as a simple starter with crusty bread

Provided by Good Food team

Categories     Lunch, Starter

Time 12m

Number Of Ingredients 9

4 tbsp clear honey
1 tsp thyme leaves
1 tbsp cider vinegar
2 tbsp rapeseed oil
2 tbsp hazelnuts , toasted and roughly chopped
1 small fennel bulb , trimmed and finely sliced (use a mandolin if you have one)
2 handfuls rocket leaves
200g stilton , thinly sliced
2 ripe figs

Steps:

  • Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins - the honey shouldn't get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.
  • To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.

Nutrition Facts : Calories 350 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.02 milligram of sodium

FIG AND STILTON (BLUE CHEESE) SQUARES FOR ANYTIME



Fig and Stilton (blue cheese) Squares for anytime image

This is a tasty treat with Ritas or any drink really. It makes 4 dozen. Serves a lot of people and takes about 3 hrs to complete. The cheese really melts into the fig preserves and tastes really yummy. I am making myself hungry. Weekend is almost here as today is Thursday and I can get started on them as I have all the fixin's.....

Provided by joyce lange @joyce704

Categories     Other Appetizers

Number Of Ingredients 4

1 package(s) puff pastry sheet, thawed but still cold. 14 oz
1/2 cup(s) fig preserves
3/4 cup(s) or 4 oz crumbled stilton or blue cheese
FIG & STILTON SQUARES. LIGHTLY FLOUR WORK AREA ROLL OUT SHEET TO 16 X 11 1/2" RECTANGLE. TRIM TO TO 10 1/2 X15" RECTANGLE. TRANSFER PASTRY TO LARGE RIMMED BAKING SHEET AND CUT INTO 1-3/4" SQUARES. U SHOULD HAVE ABOUT 48. FREEZE SQUARES UNTIL FIRM

Steps:

  • about 30 mins. Preheat oven 375D. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. Bake squares for about 35 mins until pastry is golden. Transfer squares to a rack to cool. Repeat to bake remaining squares.
  • Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 tsp of fig mix. Sprinkle with Stilton or blue cheese and bake about 5 mins until cheese is melted. Serve warm or room temp.
  • Make Ahead: The unbaked frozen pastry squares can be frozen in an airtight container for up to 1 month. Enjoy they really are good.

FIG AND STILTON SQUARES



FIG AND STILTON SQUARES image

Categories     Cheese     Appetizer

Yield 4 doz

Number Of Ingredients 3

One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
1/2 cup fig preserves
3/4 cup crumbled Stilton cheese (4 ounces)

Steps:

  • On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes. Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares. Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING



Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing image

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different.

Provided by French Tart

Categories     Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 9

24 -30 fresh figs, medium to large
6 -9 ounces blue cheese, such as Stilton or 6 -9 ounces Roquefort cheese
9 ounces walnut halves, roughly chopped
2 tablespoons clear runny honey
6 tablespoons walnut oil
1 tablespoon sherry wine vinegar
salt
black pepper
fresh fig leaf (to garnish)

Steps:

  • Toasted Walnuts:.
  • In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
  • Honey Drizzle Dressing.
  • Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
  • Salad:.
  • Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
  • Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs.
  • Scatter the chopped,toasted walnuts over the fig salad.
  • Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
  • Serve with crusty bread and butter and mixed herb and salad leaves.
  • Can also be served as a dessert/cheese course combined.

FIG-AND-STILTON SQUARES



Fig-and-Stilton Squares image

Number Of Ingredients 3

14 ounces all-butter puff pastry, thawed if frozen but still cold
1/2 cup fig preserves
3/4 cup crumbled Stilton cheese (4 ounces)

Steps:

  • On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
  • Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.
  • Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

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