An easy and tasty appetizer of figs and blue cheese on a golden bed of puff pastry.
1 SHEET OF PUFF PASTRY – thawed
1 POUND FRESH FIGS
PINCH OF SALT
2 – 3 TABLESPOONS HONEY – your favorite
A DRIZZLE OF GOOD EXTRA VIRGIN OLIVE OIL
1 ½ TABLESPOONS BALSAMIC VINEGAR – a good thick balsamic
1/3 CUP BLUE CHEESE – or more to taste
PREHEAT OVEN TO 375º.
You can make your own puff pastry dough if you prefer but I always have a frozen package so that is what I used.
On a lightly floured surface roll out 1 sheet of puff pastry until about ¼-inch thick. This is a free form production so don’t worry too much about shape. Once rolled out place on a parchment lined baking sheet. Once the rolled-out pastry is on the baking sheet make a border all around the pastry to control the fig juice by folding over the edges of the dough, just as you would do with a pie.
Clean, de-stem the figs and cut in half. Place cut side up all over the crust, filling it up as much as possible. With a pastry brush paint each fig with a little bit of extra virgin olive oil. Sprinkle each fig with a little bit of salt, drizzle balsamic over all and then sprinkle honey overall, too. Crumble the blue cheese and spread all over the figs.
Bake for 25 – 30 minutes until the pastry is golden brown and the figs are soft and covered with slightly melted blue cheese and gooey balsamic vinegar.