Penarious Challenge – Rustic Gorgonzola and Fig Appetizers

Every once in a while I find a recipe that I must try. It’s usually one that conjures up the slightest bit of doubt that maybe everyone won’t like it, but I like to stretch my taste buds every now and then. How else does one discover the next phenomenal flavor combination? Sometimes these recipes are a huge hit…and other times they are rather disastrous. Either way, I mark it up as a Penarious Challenge and then begin my search for the next “must try”.

These appetizers are a fine example of a Penarious Challenge. I ran across the recipe on Epicurious for Fig and Bleu Cheese Savouries. It was so intriging to me, I put the ingredients on my shopping list and scribbled down the ingredients.  Few members of my family are fans of the “moldy cheeses”, but I finally tossed some Gorgonzola into the cart, thinking the milder flavor might win points over the traditional Bleu.

IMG_9315

I didn’t have fig preserves at home and didn’t want to buy any either as I’m trying to cut down on processed sugar, so I chose dried figs instead and thought I’d make something similar with them. I love figs, don’t you?

IMG_9333

  • 1 cup flour (I used 1/2 whole wheat, 1/2 white)
  • 1 stick butter
  • 4 ounces Gorgonzola cheese
  • 1/2 teaspoon black pepper
  • about 4 tablespoons fig preserves

Toss the flour, butter, cheese and pepper into a food processor and pulse until a ball forms. Turn out onto a floured board. The original recipe suggested rolling out and cutting circles, but I rolled the dough into one big log and sliced it into 1/4 inch disks. You’ll have to shape them a bit this way, but it gives it a nice rustic look.

Place rounds on a parchment covered cookie sheet and make an indentation in the middle of each. Fill with 1/4 – 1/2 t. fig preserves.

IMG_9360

IMG_9364
I blended the dried figs with fresh orange juice and a tiny bit of organic sugar in place of the preserves. Let me tell you, it took some will power to not eat this up all by itself with a spoon! However, I think it was a bit too dry for the appetizers. Boiling it with more liquid would take care of that and yield a more traditional preserve, but I was going for fast and easy. Okay, I admit it, sometimes it doesn’t pay.
IMG_9348
Bake in a 350 degree preheated oven for 10-12 minutes or until the dough begins to brown. Cool before consuming.
IMG_9376
IMG_9368
My family is decidedly against Gorgonzola cheese, so next time I would try these with a sharp white cheddar. Maybe strawberry preserves on top? Who knows!
Would you try a recipe like this? If so, what cheese would you use?
Advertisements

9 thoughts on “Penarious Challenge – Rustic Gorgonzola and Fig Appetizers

  1. Looks…interesting. Bet it was good. But I admit..I am one who doesn’t like that mold flavor.

    I have to tell you, Sarah….I tried to do a balsamic reduction tonight and almost killed myself. Seriously. I was in pain. Maybe I didn’t read your post well enough…cause surely you said something like…”Be careful not to inhale when anywhere near the pan. It could kill you.”

Throw your thoughts into the mix!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s