These pretty little morsels are perfect for a picnic or party. They’re portable and they taste amazing served straight out of the oven or at room temperature. This recipe makes 24 two-bite sized canapés, but you can adjust this number based on how large or small you make them. These were delicious as is, but next time I make them I think I’ll experiment and add a sprinkle of something on the top…maybe powdered sugar or basil chiffonade? Any other garnish suggestions?…I would love to hear them!
I’m sending this recipe off to Kamran at The Sophisticated Gourmet for this week’s BSI…brown sugar!
Balsamic & Brown Sugar Fig Canapés
(Yield: 24 two-bite sized canapés)
2 fresh figs, diced
1 TB lightly packed brown sugar
1 TB balsamic vinegar
Dash salt and pepper
2 oz Havarti cheese, thinly sliced
1 sheet puff pastry
1 TB slivered almonds, toasted
Butter, to grease the pans
Preheat the oven to 400F. In a small saucepan, add the figs, brown sugar, vinegar, and a dash of salt and pepper; cook on medium-low heat for 6-8 minutes or the fig sauce until thickened. Cut the pastry into 24 equal pieces (there’s no need to roll it out). Lightly grease two baking pans with butter and arrange the pastry on the pans about 1” apart. Top each pastry with a small amount of cheese, ½ tsp of fig sauce, and a sprinkle of slivered almonds. Bake for 14 minutes (or until the pastry is light golden brown), rotating the pans after 7 minutes.