Fig and Blue Cheese Squares

These little bites are a nice play of sweet and savory.  The blue cheese is a nice balance the sweetness of the fig spread.  The fig spread I found was a fig orange spread at the grocery store.  It can be found near the cheeses.

Ingredients

One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
1/2 cup fig preserves
3/4 cup crumbled Blue cheese (4 ounces)


Directions

1. On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.

2. Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes [ keep an eye on these - mine puffed up so much I had to take them out to smush them down!] , until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.

3. Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Blue cheese and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

Steak And Chimichurri Toasts

So is it chimiChurri or Chimichurri.  Which C gets the harder accent? Either way, this was the first time I made this sauce.  I never really understood how it could add to the flavor of meat.  I am a purist when it comes to steak. I like to taste the rareness of the beef.  Vampire-like I know.  However, this sauce does add a little something something.  It's not too spicy as it only has a little crushed red pepper.  You can add more if you like the kick!



Ingredients:
1 cup packed fresh parsley 
3/4 cup olive oil 
3 tablespoons red wine vinegar 
2 tablespoons dried oregano 
2 teaspoons ground cumin 
1 teaspoon salt 
2 garlic cloves, minced 
1/2 teaspoon dried crushed red pepper 
2 1-pound pieces flank steak
1 16-ounce thin French-bread baguette, cut into 40 slices Additional olive oil

Directions:
1.  Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. 
2.  Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
3.  Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
4.  Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. 
5.  Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.

Smoked Salmon Toasts

These little bites were a hit.  I used Echo Falls smoked salmon.  The red onion adds a little bit of sweetness and the caper adds a little bit of tartness.  The sesame melba toast adds nutty crunchiness. 

Tiny bites of goodness

Ingredients:
1 package Sesame Melba toasts
1 small container cream cheese
1 package smoked salmon
Capers
Red Onion sliced

Directions:
Lay out crackers on serving tray, and spread each with an equal amount of cream cheese. Remove salmon from packaging and cut into thin strips. Place one strip on each cracker in the shape of a squished “S”. Press a few capers into the expose cream cheese and top with a small slice of red onion. Garnish with fresh dill if desired. Keep in refrigerator and serve wine tasting appetizer within 15 to 20 min.