Recipe courtesy of Pepperidge Farm

Honeyed Fig, Pancetta and Blue Cheese Tartlets

Save Recipe
  • Total: 2 hr 20 min
  • Prep: 1 hr 15 min
  • Inactive: 45 min
  • Cook: 20 min
  • Yield: 12 Servings
Share This Recipe


2 oz. (1/2 of a 4-ounce package) pancetta or 3 slices bacon, cooked and crumbled

6 whole dried figs

1 tsp. chopped fresh rosemary leaves

1/3 cup crumbled blue cheese

1 1/2 tbsp. honey


  1. 1.Heat the oven to 375°F. Stir the pancetta, Honeyed Figs, rosemary, cheese and honey in a medium bowl. To make the Honeyed Figs: Place 6 whole dried figs, stems removed, into a medium bowl. Stir in 1 cup hot water and 2 tablespoons honey. Let stand for 1 hour. Drain the figs well in a colander. Coarsely chop the figs. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. Spoon 1 1/2 tablespoons pancetta mixture into each pastry square. 3.Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes. Garnish with additional fresh rosemary, if desired. 4.Time-Saving: Fresh figs are in season in the fall and the spring. You can substitute 6 chopped fresh figs, stems removed, for the Honeyed Figs. Stir in with the pancetta, cheese and honey as directed in the first step.

Blue Cheese Dressing

Buffalo Cauliflower with Blue Cheese Sauce

Fast Blue Cheese Dressing

5-Ingredient Instant Pot Mac and Cheese