Beyond the Cheese Board
Posted: Thursday, November 1, 2012
It's practically a Midwestern tradition to add cheese to almost anything. This season's cheese recipe brings cheese to a less-explored arena: the dessert table. But cheesecake this isn't. The Italian-inspired flavor combinations in this sophisticated yet simple pastry play perfectly with the tang and sweetness of one of our favorite dry, crumbly Cheddars.
DID YOU KNOW?
Our imported cheese is cut in-store, and our selection is one of the best in the country.
11 oz. Kowalski's Dried Apricots
Soak apricots for 20 min. in a shallow baking dish with just enough hot water to cover; set aside. Cut a pastry sheet into 6 rectangles (about 4.5" x 3.5" each) and transfer 1" apart to a baking sheet lined with parchment paper; freeze for 5 min. Using a butter knife, lightly score a 1/2" border around the edge of the pastry sheet. Prick the center of the pastry squares all over with a fork; brush with egg wash. Drain apricots and squeeze to remove extra liquid; coarsely chop. In a medium mixing bowl, toss the chopped apricots with walnuts, zest, salt, honey, lemon juice and thyme leaves. Divide mixture evenly among the pastries, to the scored border (do not let mixture drip or fall off the pastry onto the baking sheet or it will burn); sprinkle border with sugar. Bake in a preheated 375° oven until puffed and golden (about 20-22 min.); let stand 10 min.
To Serve: Transfer pastries to plates; drizzle with honey and garnish with a slice of cheese and fresh thyme sprig. Serves 6.