I'm in the depths of Fig Season and these Easy Fig and Blue Cheese Puff Pastry Appetizers are the perfect appetizer for easy fall entertaining. You'll love the combination of blue cheese with fresh figs for a sweet and tangy bite perfect for your next party. Let's make them together!
Simple Swaps and Substitutions for these Easy Appetizers
This is another one of my favorite seasonal recipes that is easy to swap and substitute. If you're not a fan of a blue cheese appetizer, fear not! Swap for creamy cheese or a whipped ricotta. Perhaps you like gorgonzola cheese over this delicious blue cheese we're using from Point Reyes Cheese call the Bay Blue. You can also use a goat cheese here. Choose a cheese you love and allow that to pair with the fresh figs.
We're also using this Fig & Rosemary Syrup as the sweet finishing drizzle for this delicious appetizer. You can also change it up and drizzle a simple balsamic glaze, balsamic vinegar, or a drizzle of honey from your favorite local farm. Don't have puff pastry? Toast baguette slices to make a yummy fig and blue cheese crostini. Out of rosemary? Using fresh thyme! Allow this recipe to inspire!
Ingredients for this Fig and Blue Cheese Appetizers
If you've a few extra figs and a little bit of time, please make the Fig & Rosemary Syrup. You'll love the drizzle of that over these when they're ready. For the rest of our ingredients, we'll need one sheet prepared puff pastry that we've thawed in the fridge. My fidelity to DuFour Puff Pastry runs deep. I love that I don't have to roll it out. It's ready to use and slice right away. Have a little all purpose flour on hand for dusting as we prep the puff pastry for topping and baking.
We're going to create a quick rosemary infused olive oil to brush along the top of our puff pastry. That said, we'll need 1 tablespoon chopped fresh rosemary leaves plus more for garnish and 1 tablespoon olive oil.
For the figs, I've started out with ½ a pound. You may need less or more depending on how big the figs are and how many slices they give you. Use your best judgement here and snack on any leftovers during the bake. A crumbled Bay Blue Cheese from Point Reyes Cheese is the star cheese and is the best part of this appetizer aside from the figs. We'll also need roughly 2 tablespoons Fig & Rosemary Syrup for Drizzling.
How to Make These Tangy Blue Cheese Appetizers with Fresh Figs
This easy blue cheese appetizer is ready in 45 minutes or less. Here's how we make it:
- Start by preheating oven to 400 degrees Fahrenheit.
- Finely chop the rosemary. Using a mortar and pestle, mash the rosemary to release its aromatic oil. Drizzle in the olive oil and stir to mix. Set to the side to allow the rosemary to infuse the oil. We’ll use this for brushing our puff pastry.
- Sprinkle your all-purpose flour over a sheet of parchment paper and layout your thawed puff pastry. Using a knife, slice the puff pastry into 2-inch by 2-inch squares. Place the sliced puff pastry squares on the prepared baking sheet. Using that same knife, make small slits along the sides to create a small border on each square, about ¼ inch border all around. Do not cut all the way through. We want to create a border for arranging our fig slices so their juices don’t run over the pastry during the bake.
- Brush the pastry squares with the rosemary infused olive oil.
- Remove the stems and slice figs into ¼ inch slices, lengthwise. Arrange the slices on each of the puff pastry square, taking care to not overlap them over the border. You will place anywhere from one to two slices depending on how big the figs are.
- Crumble the blue cheese and nestle those blue cheese crumbles amongst the fig slices. Brush any last bits of the rosemary oil over the top.
- Bake for 25 to 30 minutes until the edges are golden brown, crispy, and the filling is slightly bubbling.
- Remove from oven and cool for 5 minutes before serving. Garnish with chopped fresh rosemary and a drizzle or the fig syrup.
Final Serving Tips
When ready to serve, arrange your Fig & Blue Cheese Appetizers on a serving platter. You can also arrange them as part of a cheese board.
Store any leftovers (ahem, if there are any) in an airtight container in the fridge. Enjoy them within 2 to 3 days. To reheat, warm them in the oven or toaster over (set at 350 degrees) for about 10 minutes until warmed through.
More Fig Recipe Ideas
Easy Fig and Blue Cheese Puff Pastry Appetizers
Equipment
Ingredients
- 1 sheet prepared puff pastry thawed and chilled
- ¼ cup all purpose flour for dusting
- 1 tablespoon chopped fresh rosemary leaves plus more for garnish
- 1 tablespoon olive oil
- ½ pound fresh figs stems removed and sliced
- ½ teaspoon kosher salt
- ½ cup crumbled Bay Blue Cheese from Point Reyes Cheese
- 2 tablespoons Fig & Rosemary Syrup for Drizzling could also use honey or balsamic vinegar
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Finely chop the rosemary. Using a mortar and pestle, mash the rosemary to release its aromatic oil. Drizzle in the olive oil and stir to mix. Set to the side to allow the rosemary to infuse the oil. We’ll use this for brushing our puff pastry.
- Sprinkle your all-purpose flour over a sheet of parchment paper and layout your thawed puff pastry. Using a knife, slice the puff pastry into 2-inch by 2-inch squares. Place the sliced puff pastry squares on the prepared baking sheet. Using that same knife, make small slits along the sides to create a small border on each square, about ¼ inch border all around. Do not cut all the way through. We want to create a border for arranging our fig slices so their juices don’t run over the pastry during the bake.
- Brush the pastry squares with the rosemary infused olive oil.
- Remove the stems and slice figs into ¼ inch slices, lengthwise. Arrange the slices on each of the puff pastry square, taking care to not overlap them over the border. You will place anywhere from one to two slices depending on how big the figs are.
- Crumble the blue cheese and nestle it amongst the fig slices. Brush any last bits of the rosemary oil over the top.
- Bake for 25 to 30 minutes until the edges are golden brown, crispy, and the filling is slightly bubbling.
- Remove from oven and cool for 5 minutes before serving. Garnish with chopped fresh rosemary and a drizzle or the fig syrup.
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