Suzanne’s recipe 16 – 2015 Amuse Bouches aux Figues et Fromage a la Creme

 IMG_9675 (400x381) - CopyIMG_9683 (400x260) - CopyIMG_9669 (400x342)It became fashionable with the Nouvelle Cuisine trend, at good restaurants in France, to serve at the start of a meal, bite sized dishes of food to tantalise diners’ tastes with compliments of the chef. Named an “Amuse-Bouche” this translates as a mouthful of food that pleases or tantalises the taste buds. I decided that I could also use this term in my recipe for a bite sized sweet dish served at the end of a meal, or to go with a coffee, as the taste is tantalising and the portion small. With the arrival of my delicious range of French jams, I created a simple recipe with small layers of flaky pastry, spread with some of my divine American cream cheese (made from fresh cream and milk) and a layer of fig jam or some slices of fresh figs. Wine pairing was difficult as the figs have a lovely fresh taste, the jam is sweet and the cheese is really creamy so I think that a chilled, sweet Petit Guiraud Sauternes from the Bordeaux region is probably a good combination, alternatively a well chilled San Leo Brut Prosecco, which is a fraction off-dry, sparkling wine from Italy could also work well. This is a really easy peasy recipe, looks very attractive and tastes delicious.

Ingredients for 4 people:

  • 200g American cream cheese from the French Market shop
  • 1 jar of Preserve de Figue (French fig jam)
  • 200g/ 1 sheet frozen puff pastry
  • Icing sugar to sprinkle over top
  • 4 fresh figs

1 Bottle of Petit Guiraud Sauternes or San Leo Prosecco from the French Market shop

 Directions:

  1. Preheat oven to manufacturers recommended temperature ( between 190 and 200C degrees
  2. Defrost the pastry sheet
  3. Slice the sheet in half then each half into 6 even rectangular slices
  4. Prepare a non stick baking tray.
  5. Cook the pastry for 20 – 30 minutes until well risen and golden, watch it does not burn
  6. Remove from heat and allow to cool
  7. Use a fork to mash the cream cheese to soften it a bit
  8. Slice the figs in quarters or thin slices
  9. Using a very sharp knife, slice the risen pastry rectangles in half lengthwise
  10. Place halves with cut side up
  11. Use half the quantity of slices as follows :
  12. On the cut surface of one half of the slices spread the cream cheese very carefully as the pastry tends to break
  13. Spread cheese with 2 teaspoons of fig jam
  14. Place the other half of the pastry (not spread with cream cheese) on top
  15. Sieve icing sugar over the top of the pastry so that the top is white
  16.  For the other half of the slices:
  17. Spread cream cheese on the cut surface of all the slices
  18. Decorate the tops with slices / quarters of small figs
  19. Drizzle fig jam over the top of the figs (if you wish to leave out any sugar don’t include this)

Serve them on a platter, alternating the different styled slices, with a glass of San Leo Prosecco or Petit Guiraud Sauternes

Bon Appétit!

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.