Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

Name: Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 9 fresh figs (preferably black Mission), stemmed, cut lengthwise in half; 0 teaspoons ground cinnamon; 2 Tbsps honey; 118 milliliters ruby Port; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 pinch Pinch of salt; 85 grams La Fourme dAmbert or Stilton blue cheese, diced or coarsely crumbled, room temperature; 118 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter; 6 Tbsps chopped toasted walnuts; 1 Tbsp water; 6 servings Honeycomb or honey

You can never have too many hor d'oeuvre recipes, so give Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets a try. This recipe serves 6. One serving contains 582 calories, 8g of protein, and 34g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, walnuts, honey, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes.

Ingredients you will need

Cinnamon

Butter

Honey

Sugar

Salt

Equipment you will use

Frying Pan

Mix in walnuts.

Ingredients you will need

Walnuts

Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces. Do ahead Can be made 2 days ahead. Store airtight at room temperature.

Ingredients you will need

Walnuts

Equipment you will use

Aluminum Foil

Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular).

Ingredients you will need

Sugar

Water

Salt

Equipment you will use

Frying Pan

Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes.

Ingredients you will need

Juice

Sugar

Figs

Add butter; swirl skillet to melt.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Remove skillet from heat.

Equipment you will use

Frying Pan

Add Port and let stand 5 minutes. Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely. Do ahead Figs and syrup can be made 1 day ahead. Cover separately and chill. Rewarm syrup before using.

Ingredients you will need

Syrup

Figs

Port

Equipment you will use

Slotted Spoon

Whisk

Preheat oven to 350°F. Line baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle. Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.

Ingredients you will need

Puff Pastry Sheets