Blue Cheese And Fig Puffs Recipes

Steps:

• Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.

Steps:

• Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
• Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
• Serve and enjoy!

Steps:

• Cut each pear lengthwise into 10 (1/8- to 1/4-inch-thick) slices (5 from one side, then 5 more from the opposite side), avoiding core and discarding rounded outermost slices.
• Layer 4 pear slices with cheese and fig on each of 4 plates, beginning with largest pear slices, and ending with smallest.
• Sprinkle any remaining cheese and fig around napoleons.

Steps:

• Preheat oven to 450 degrees.
• Place a frying pan on medium heat and add a dash of olive oil. Uncase the sausage and fork it in small pieces into the frying pan. Cook the sausage for about 7 minutes until done.
• Roll out the pizza dough to the desired shape and thickness. Brush a thin layer of olive oil onto the pizza and then sprinkle on the garlic. Add the mozzarella and blue cheeses to the top of the pizza dough. Then add the sausage and figs. Finally sprinkle on the rosemary and radicchio.
• Cook the pizza for 8-10 until the cheese is bubbly and the crust is beginning to brown.

Steps:

• Bring butter and water to a boil in a saucepan.
• Take pan from heat; add in flour and pepper, beating with a rubber spatula or wooden spoon until mixture leaves the sides of the pan and forms a smooth ball.
• Add in eggs, one at a time, beating well after each addition.
• Stir in cheese; let mixture stand for 15 minutes.
• Drop dough by rounded tablespoonfuls 2 inches apart onto buttered baking sheets.
• Bake in a 400° oven for 30 minutes or until golden.
• Serve warm or at room temperature.

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.