Peach and Blue Cheese Puff Pastry Bites
Wondering what to do with all those fresh, juicy summer peaches you are seeing on sale in the grocery store? This peach and blue cheese savory appetizer will have your mouth watering and may just become your new summer ‘go-to’ app for any gathering. The sweet, ripe peaches tossed with a little bit of fig jam (to help sweeten the deal) and a little bit of balsamic vinegar (to balance it all out and give it some depth of flavor), and just a tiny hint of rosemary (why not) is everything you need in a small bite pairing. Oh wait…I forgot the other star of the dish – rich, luscious blue cheese. I love Point Reyes but use any kind you like as long as it’s not the dried out pre-crumbled kind. Quality will matter here.
I started by defrosting the pastry overnight in the fridge (1 sheet wrapped in saran wrap). You can also leave it out for 45 minutes straight from the freezer. While I preheated the oven I sprayed my mini muffin tins with cooking spray and got my egg wash ready (1 egg, splash of water – whisk). You want to have everything ready to go because you don’t want the dough sitting out any longer than it has to. Then I roughly peeled the peaches and diced them. In a medium bowl combined the fig preserves and balsamic and tossed the peaches in and gave them a gentle stir.
Now it’s time to cut the pastry dough. I sprinkled the counter with a little flour and rolled out the dough until I had a square. Then using a sharp knife (or pizza wheel) I cut the dough into squares so that I ended up with approximately 18 squares. Some were a little bigger and some were a little smaller….such is life.
Next I pressed those squares into my mini muffin tins and stretched them a bit, if needed. You at least want it to cover the bottom of the tin or the good stuff will leak out later. Then brush each piece with the egg wash mixture.
Next crumble some of that blue cheese goodness into the bottom of the cups.
The rest is easy. Just fill the cups with the peach mixture (don’t overfill or it won’t crisp up). I had a little bit left over on the peaches but better to discard than overfill. Plus you want the right ratio of blue cheese to peach flavor. I’d say about a teaspoon each. Sprinkle the diced rosemary on top.
Top it with more blue cheese….
At this point I put it back in the fridge to get cold again for about 20 minutes. Then I baked them until crispy on the sides and light brown on the bottom. The extra fig jam and blue cheese that escapes will blacken in the oven on the pan as it caramelizes but that’s okay because you are going to leave that part behind. If you undercook the puff pastry it will be gloopy and soggy. Mine took about 22 minutes but every oven varies. It could be a little less or a little more. Turn the light on and keep an eye on it around 18 minutes. Here’s what they look like fresh out of the oven. Let them rest in the tin baking cups and cool. The juices will also congeal more and set as they cool. Then using an offset spatula remove to a cooling rack or serving plate. Garnish with fresh rosemary, if desired.
- 1 sheet puff pastry (defrosted according to insructions on box)
- 1/2 cup fig preserves
- 1 Tablespoon balsamic vinegar
- 2 firm, ripe medium peaches or 1 extra large peach
- 2 teaspoons finely diced rosemary
- 1 egg
- Cooking spray
- 4 oz good quality blue cheese (Point Reyes or other favorite)
- Defrost puff pastry according to the package and preheat oven to 400. Keep dough cold until ready to work with it.
- Spray a 24-cup mini muffin tin with cooking spray and set aside.
- Whish together the egg with a teaspoon of water and set aside.
- In a medium bowl combine the fig preserves with the balsamic. Peel and dice the beaches and toss gently with the fig mixture.
- Lightly flour a work surface and roll out the pastry dough until you have an even square. Using a sharp paring knife or pizza wheel cut into squares. Should end up with between 16 and 18
- Press dough into tins, stretching to make the dough cover as much of the cup as you can without tearing. Brush with egg wash mixture. Fill with a little blue cheese. Fill with about a teaspoon of the peach mixture and top with diced rosemary and the remaining blue cheese.
- Chill for 20 minutes in the fridge then bake until crispy. Resist the urge to open the oven until done. 18-22 minutes. Cool in the tins and remove with an offset spatula.