Fig and Blue Cheese Appetizer Tarts

 

3

oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened

2/3

cup crumbled blue cheese (3 oz)

1/4

cup Smucker’s® Sweet Orange Marmalade

2

tablespoons balsamic vinegar

16

dried Mission figs, coarsely chopped (1 cup)

1

can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls

1/2

cup Fisher® Chef’s Naturals® Chopped Pecans

• 1 Heat oven to 350°F. In small bowl, mix cream cheese and blue cheese with fork until well blended; set aside.
• 2 In 1-quart saucepan, stir marmalade and vinegar over low heat until mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring occasionally, until figs are softened. Remove from heat.
• 3 Remove crescent dough from package, but do not unroll. Cut roll of dough into 16 slices. On 2 ungreased cookie sheets, place slices 2 inches apart. Press center of each slice to make indentation, 1 1/2 inches in diameter.
• 4 Place 1 heaping teaspoon cheese mixture into each well. Top cheese with about 1 tablespoon fig mixture and 1 1/2 teaspoon pecans.
• 5 Bake 15 to 19 minutes or golden brown. Remove from cookie sheets to cooling rack; cool 10 minutes. Serve warm.