Blue Cheese Puffs with Pistachios and Balsamic-Spiked Cherry Jam
Sweet and savory work well together in these appetizer bites!
The cherry adds another layer of rich sweetness yet maintains a tart zing which pairs well with the cheese. Blue cheese can be a little strong, so keep in mind you can swap it for goat or even feta.
Blue Cheese Puffs with Pistachios and Balsamic-Spiked Cherry Jam
Sweet and savory work well together in these appetizer bites! The cherry adds another layer of rich sweetness yet maintains a tart zing which pairs well with the cheese. Blue cheese can be a little strong, so keep in mind you can swap it for goat or even feta. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Makes 16 puffs; serves about 8.
Ingredients
Ingredients:
- 1 sheet puff pastry
- SIgona’s Fresh Press extra virgin olive oil for brushing
- About 3 oz. crumbled blue cheese swap for goat or feta if desired
- 3 Tbsp cherry jam such as Stonewall Kitchen’s sour cherry jam
- 2 Tbsp Sigona’s red cherry balsamic
- 1 Tbsp chopped fresh rosemary
- At least 32 individual shelled pistachios roasted & salted or raw, about 1/8 cup (Look for them in Sigona’s Dried Fruit & Nut section)
- Freshly ground black pepper
Instructions
- Follow package directions for thawing pastry. Preheat oven to 350°F.
- Use a pizza cutter to slice the pastry into 16 equal square-like pieces, roughly 2.25” x 2.25”. Lightly grease a mini-muffin tin using olive oil or other cooking oil. Press a piece of pastry into a muffin tin, gently shaping it so the corners are up and the bottom is pressed down, creating a cup.
- To each pastry cup add 1 teaspoon of cheese and a 1/2 teaspoon of jam and a pinch of rosemary. Drizzle a little cherry balsamic, about 1/4 teaspoon, over each cup and top. Finish with 2 to 3 pistachios and a pinch of black pepper.
- Bake for 12 to 15 minutes or until pastry has puffed and turned a light golden brown around the corners. Serve immediately.
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