207795 mission fig walnut blue cheese tartlets Recipes

fresh mission figs, manchego or blue cheese, prosciutto slices, halved, honey, freshly ground black pepper

apple, peeled and finely chopped, onion, finely chopped, butter, crumbled blue cheese, chopped walnuts, toasted, divided, salt, frozen miniature phyllo tart shells

diced dried figs (about 10 figs), raisins, apricot nectar, honey, butter-flavored cooking spray, coarsely chopped sweet onion, balsamic vinegar, crumbled blue cheese, sheets frozen phyllo dough, thawed, powdered sugar

frozen miniature phyllo cups, butter, pears, peeled and chopped, sugar, saga blue cheese or 5 oz another creamy blue cheese, trimmed of rind and cut into 30 small cubes

bacon, dried figs, crumbled blue cheese (danish, maytag, or gorgonzola)

figs, blue cheese to your taste, chopped nuts (i like walnits with this dish), honey

olive oil more for pan, rigatoni cooked, blue cheese or fontina grated, dried figs chopped, chopped almonds garnish

blue cheese, crumbled, ripe pear - peeled, cored, and chopped, light cream, ground black pepper to taste, phyllo tart shells

tart shells, unsweetened, broccoli, snipped, sour cream , plus 2 tbsp, blue cheese, crumbled, sliced almonds

fresh mission figs, manchego or blue cheese, prosciutto , halved lengthwise, freshly ground black pepper

diced dried fig (about 10 figs), raisins, apricot nectar, honey, sweet onions, coarsely chopped, balsamic vinegar, blue cheese, sheets frozen phyllo dough, thawed, powdered sugar

torn red leaf lettuce, fresh figs, quartered, trimmed arugula, fresh lemon juice, olive oil, salt, fresh ground black pepper, crumbled blue cheese

fruity dry red wine, fennel seeds, black peppercorns, fresh thyme, rice wine vinegar, kosher salt, extra-virgin california olive oil, honey , or as needed, active dry yeast (1 1/4-oz envelope), warm water (105 to 115 degrees f), unbleached all-purpose flour, plus more for dusting, preferably organic, fine sea salt, extra-virgin olive oil, grated monterey jack cheese, fresh ripe figs, quartered, blue cheese (preferably from northern ca, sonoma or napa), crumbled, fresh flat-leaf parsley leaves

butter lettuce torn bite size, blue cheese crumbled, almonds, champagne vinegar, dijon mustard, olive oil, salt, freshly ground black pepper, black figs thinly sliced

torn red leaf lettuce, fresh figs, quartered, trimmed arugula, fresh lemon juice, olive oil, salt, freshly ground black pepper, crumbled blue cheese

pork tenderloin (about 1 lb.), salt, pepper, olive oil, firm-ripe figs, rinsed, stem ends trimmed , and halved lengthwise, thyme sprigs (each about 3 in. long), rinsed, coarse polenta, crumbled blue cheese (about 1 1/2 oz.), dry red wine, honey, grated orange peel

blue cheese, crumbled, ripe pear - peeled, cored, and chopped, light cream, ground black pepper to taste, phyllo tart shells

walnuts, toasted, fresh white breadcrumbs, soya milk (or whole ), lemon juice, olive oil, walnut oil, bread, 1 . 5 cm thick, garlic cloves, halved, olive oil, sea salt, blue cheese, walnuts, toasted