Blue Cheese and Red Onion Jam Crescent Thumbprints Recipe

These thumbprint crescents make great appetizers.



June 2008

Yield: 32 servings

These decadent little treats are sure to be a crowd-pleaser and they small enough to be a bite-size treat!

Ingredients:

  • 1 package (3 oz.) cream cheese, softened
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 can (8 oz.) refrigerated crescent dinner rolls
  • 1/3 cup chopped pecans
  • 1 teaspoon 100 percent extra virgin or pure olive oil
  • 1/3 cup finely chopped red onion
  • 1 tablespoon balsamic vinegar
  • 1/4 cup apricot preserves
  • 1/4 teaspoon dried thyme leaves

Instructions:

  1. Heat oven to 375°F.
  2. In a small bowl, mix cheeses with a fork until blended; set aside.
  3. Unroll and separate dough into 2 rectangles, each about 11 inches long. Place 1 rectangle on a cutting board; press perforations together to seal. Spread half the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half the pecans evenly over the cheese. Starting at 1 long side, roll up; press seam to seal.
  4. Cut roll into 16 slices (about 3/4-inch thick) with a serrated knife; place cut sides down on an ungreased cookie sheet. Repeat with remaining dough, cheese and pecans.
  5. Bake for 14 to 17 minutes, or until golden brown.
  6. Meanwhile, in an 8-inch nonstick skillet, heat oil over medium heat. Add onion and cook for 3 to 5 minutes, stirring frequently, until soft and lightly browned. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.
  7. After removing rolls from the oven, immediately press the back of a teaspoon into the center of each roll to make a small indentation. Spoon slightly less than 1/2 teaspoon jam mixture into each indentation. Remove from cookie sheet. Serve warm.

This recipe originally aired in the June 2008 issue of Heart of the Home.

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