Blue Cheese Napoleons with Honey, Almonds and Figs

Blue Cheese Napoleons with Honey, Almonds and Figs

prep time

minutes
cook time

minute
servings
6

Ingredients












Cooking Instructions

1

Toss the whole nuts in the oil and spices at 300°F until deeply roasted. Chop them coarsely. Reduce the vinegar until it starts to take on a syrupy texture, but don't go too far. Coat the figs in 1/2 of the vinegar gastrique. Using a 6" ring, cut one of the slices of brioche. Using a 3" cutter cut the other 2 slices. Butter the bread with 1/2 the butter and toast flat in a Teflon pan at medium heat on the top burner of your stove.


2

Cook the remainder of the butter to Noisette. That is until it is beginning to brown and the smell of toasted nuts fill the air. Be careful not to burn it. In the center of a presentation platter, place a few drops of the vinegar gastrique and a few drops of the honey. Place the 6" round toasted bread in the center of the plate.


3

Using the 3" cutter placed on top of the bread, create a Napoleon by layering the blue cheese, nuts, honey bread. Repeat, finishing with bread. Arrange the marinated half figs in a cluster on the top. Drizzle the remaining gastrique and the Noisette butter on the plate around the Napoleon.


Ingredients












Cooking Instructions

1

Toss the whole nuts in the oil and spices at 300°F until deeply roasted. Chop them coarsely. Reduce the vinegar until it starts to take on a syrupy texture, but don't go too far. Coat the figs in 1/2 of the vinegar gastrique. Using a 6" ring, cut one of the slices of brioche. Using a 3" cutter cut the other 2 slices. Butter the bread with 1/2 the butter and toast flat in a Teflon pan at medium heat on the top burner of your stove.


2

Cook the remainder of the butter to Noisette. That is until it is beginning to brown and the smell of toasted nuts fill the air. Be careful not to burn it. In the center of a presentation platter, place a few drops of the vinegar gastrique and a few drops of the honey. Place the 6" round toasted bread in the center of the plate.


3

Using the 3" cutter placed on top of the bread, create a Napoleon by layering the blue cheese, nuts, honey bread. Repeat, finishing with bread. Arrange the marinated half figs in a cluster on the top. Drizzle the remaining gastrique and the Noisette butter on the plate around the Napoleon.


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