Olive on Tap Fig and Blue Cheese Appetizer Tarts

INGREDIENTS:

3 ounces cream cheese softened
2/3 cup crumbled blue cheese (3 oz)
1/4 cup Smucker's® Sweet Orange Marmalade
2 tablespoons Olive on Tap Blood Orange Balsamic vinegar
16 dried Mission figs, coarsely chopped (1 cup)
1 can (10.1 oz) Pillsbury® Big & Flaky crescent dinner rolls (6 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.