fig honey and blue cheese mini tarts
I’ll be the first to admit that it is totally weird to have blue cheese in a dessert. I didn’t believe it would taste good myself. But I was proven wrong this past summer when I tried that blue cheese ice-cream. Even still, I was still a little skeptical even after that.
Why would I choose today to go out on this whack-job-blue-cheese-in-dessert limb, I mean this is my first Recipe Redux Post(see more about that below) and I’m thinking, do I really want my readers and now these other Recipe Redux Bloggers and RDs thinking I am a complete crack pot using blue cheese in a dessert?
So, I asked my mom what she thought of the idea. Let’s just say she sort of gently let me know it wasn’t such a good idea.
Honestly, I did have a back-up plan if this wasn’t as good as I thought it might be. I’m glad to tell you, I didn’t listen to my mom, and I didn’t need the back-up plan. Not even close. Eyes closed, I popped a whole tart into my mouth. Flavor explosion. Creamy, crispy, surprising! Goose Bumps! It was so incredible!
The theory behind why this combo works is that blue cheese and figs is a classic combo, and I love honey and blue cheese on a cheese board. Plus the crispy fillo shells crackle and crumble and create the perfect contrast to the creamy mascarpone and velvety fig. Or maybe it works because it just does, and you should trust me on this.
So what is this about the Recipe Redux? It is a monthly recipe challenge that I’ve joined up with. And this month’s theme is no-cook desserts. See more about it and the other recipes below the recipe.
Active Time: 10 minutes
Total Time: 10 minutes
Makes: 15 mini tarts
- ¼ cup mascarpone cheese
- ¼ cup non-fat Greek yogurt
- 3 tablespoons honey, divided
- 2 tablespoons crumbled mild blue cheese, such as Danish
- 15 mini phyllo cups, thawed
- 4 fresh figs, quartered
- mint leaves for garnish
- Whisk mascarpone, yogurt and 2 tablespoons honey in a medium bowl. Add blue cheese and whisk to combine. Divide mascarpone mixture among mini phyllo cups. Top with a wedge of fig and a mint leaf. Arrange on a platter. Drizzle the remaining tablespoon honey over the tarts.