Caramelized Fig and Blue Cheese Canapés
Yield: 12 appetizers
The light caramelization that is created on the tender figs by brushing them with balsamic vinegar and tucking them under the broiler is key to this dish and truly delicious. Pair that with the zesty bite of blue cheese and you will be enraptured!
- 3 ounces chèvre or softened cream cheese Add to list
- 3 ounces Gorgonzola or Roquefort cheese Add to list
- 12 firm ripe figs Add to list
- Balsamic vinegar for brushing Add to list
- Sugar for sprinkling Add to list
- Sea salt and freshly cracked black pepper to taste Add to list
- 12 slices baguette, toasted Add to list
- Grated orange zest for garnish Add to list
- Thyme sprigs for garnish Add to list
Combine the 2 cheeses and set aside.
Preheat broiler to high.
Cut the stem end off the figs and cut each fig into 3 slices lengthwise. Lay the slices out on a sheet pan. Brush with the balsamic vinegar and sprinkle with sugar, salt and pepper. Broil until bubbly, about 1 to 2 minutes. Don't over cook.
Spoon or pipe the cheese mixture onto the baguette slices and top each with 3 slices of fig. Sprinkle with orange zest and garnish with thyme sprigs.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 18, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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