Blue Cheese and Walnut Shortbreads with Fig Compote

Posted by Olivia on Monday, November 24th, 2014

Blue Cheese and Walnut Shortbreads with Fig Compote

Savory shortbread compliments sweet Fig Compote made with our Fig Balsamic Vinegar perfectly! Pair this with Jacuzzi Aglianico for the perfect appetizer or dessert!

Made with these products from The Olive Press:

  • Shortbread
  • 4 ounces of blue cheese, softened
  • 6 ounces grated Parmesan cheese
  • 6 ounces softened butter
  • 13/4 cups all purpose flour
  • 2 tablespoons of cornstarch
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • ¾ cup walnuts finely chopped
  • Fig Compote
  • 1 cup The Olive Press Fig Balsamic
  • ¼ cup water
  • 6 ounces dried figs, trimmed and quartered

  • Shortbread
    1. Beat the cheese and butter until creamy. In a separate bowl combine the flour, cornstarch, salt and pepper and walnuts.
    2. Stir the dry ingredients into the cheese and butter and mix well. Roll dough into two inch diameter tubular round logs, wrap in plastic and chill until firm. Cut chilled logs into ¼ inch slices. Place shortbread discs on a cookie sheet lined with parchment paper.
    3. Bake at 375 degrees for 10-12 minutes, until golden.
  • Fig Compote
    1. Put all ingredients in a small saucepan and bring to a simmer. Cook for 10-12 minutes and then turn off heat. Cover with a lid. When figs are cooled off pulse in a food processor.
    2. Top each shortbread with a dollop of compote and serve.
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