Need a quick and easy appetizer to have on hand for those impromptu holiday happy hours? These Cheesy Fig Shortbread Crackers are ideal for sharing with friends over a glass of wine or a cocktail. Prep a big batch and store them in the freezer. The next time you need a snack for guests at 5:00, pop some of the frozen crackers in the oven. 7-10 minutes later you have warm munchies ready to serve. Low effort, big return…this is MY type of entertaining!
The blue cheese in this recipe threw me for a loop initially. I like blue cheese, but I don’t love it, and I was afraid it would overpower the few other ingredients. But I still wanted some of that tang from the blue cheese flavor. So I went halfsies with blue cheese and a sharp aged cheddar. This was the perfect combo for me, but if you’re a blue cheese fanatic, cut the cheddar and go all blue. The sweet fig jam is a lovely contrast to the buttery, cheesy cracker. Not to mention that figs are a notoriously perfect partner for anything cheese.
Cheesy Fig Shortbread Crackers
- 1 cup all-purpose flour
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 2 ounces blue cheese, crumbled
- 2 ounces sharp aged cheddar, finely grated
- Freshly ground black pepper
- 1/4 cup fig jam or preserves
- Place flour, butter, cheeses and a pinch of black pepper in the bowl of a food processor. Pulse a few times to combine and then process until dough starts to pull together and forms a ball. Chill dough for 20 minutes.
- Preheat oven to 350 degrees.
- Lightly flour your work surface, and roll dough into a circle about 1/4" to 1/3" thick. Use a 1 1/2" cutter to cut rounds of the dough and place on a cookie sheet. Continue until all dough has been used.
- Make a small dent in each shortbread with your finger and fill with a small dollop of fig jam. Bake for 7-10 minutes or until shortbreads are golden on the bottom. Allow them to cool on the baking sheet.
I froze the unbaked shortbreads and then put them straight into the oven when I wanted to bake them (no defrost needed). Bake them for a minute or two longer than specified in the directions.