Everyone in life has to have a friend with a fig tree! And, I do! Now last year we waited and waited for the harvest, which never came–and Tresa figured out it was because she’d put the tree in shock by trimming it too close to budding time. We had planned the expansive ‘figalooozahhh’ party–didn’t happen. But this year–a different story! Hence, my ‘Fig and Mango Goat cheese Pastry Bites’!
I made these to take to my luvveees at the hair salon the day I was scheduled to get the works–highlights, color and cut. Here’s the fun part. Greg, whose done my hair for years, had some nasty memories of eating figs as a kid and hasn’t had one since, until today! Shanna, my adorable sometimes stylist trained by Greg, had never had goat cheese or candied mangoes so so her tastebuds were ready for exploring. I’m happy to say that both of them gave this recipe two thumbs up!
When these luscious loverrrleees come into full harvest, the options for cooking, canning, jamming, jellying and just eating like a banana, but you can eat the peel, are endless. Fresh figs are a ‘boho’ dream because they can be savory or sweet, dessert or entree, side dish or appetizer, or they can lusciously sit on your pantry shelf in a fine Mason or Ball jar and be ready when ol’ man winter sents in! Sharing this recipe at some cool blogs! Thursday Treasures
Makes: Approximately 12
Preheat oven to 350
What you need:
1 refrigerated pastry dough roll-out crust
10-12 whole figs
½ cup goat cheese
½ cup whipped cream cheese
½ cup candied mango cut in thin strips
What you do:
Cut out small about 3” diameter pieces from pastry crust using a cookie cutter.
Slice figs lengthwise in half but not cutting all the way through. Open the each fig.
Mix together the goat cheese and cream cheese. Spread equal amounts on each pastry round. Place the fig on securely in the cheese mixture. Then gently mold the pastry dough around the fig. Place each in a mini or small muffin tin that has been coated with cooking spray. Top each fig with several slivers of the candied mango. Bake for about 35 minutes in a preheated 350 degree oven. Remove and let cool about 5 minutes.
©2012 Alice D’Antoni Phillips Ally’s Kitchen