Best with Bubbles Brioche Bites with Pâté, Shallots, Blue Cheese and Figs
Recipe created by 2015 Glorious Bites Semi-finalist: Jamie B-M.
This sweet and savory appetizer recipe is not only gorgeous to look at but also delectable as can be! The incorporation of sweet fresh figs with the elegant pairing of pork pâté, just brings this dish over the top. It also pairs perfectly with our Sonoma Brut! The classic apple and pear notes of this California sparkling is the perfect complement to the savory blue cheese in this recipe.
2 Medium loaves brioche
1 C butter, melted
11/2 C shallots, thinly sliced
1 Tbsp grapeseed oil
Salt and pepper to taste
2 Tbsp Gloria Ferrer Sonoma Brut
12 Ripe figs
12 Oz pork pâté, room temperature
11/2 C mild blue cheese, crumbled
- Preheat oven to 375 degrees F. Slice the brioche crosswise into 24 1/2-inch thick slices. Using a cookie cutter, bowl or glass with a 3-4 inch diameter, cut a circle in the center of each slice. Brush butter onto each circle of brioche, and then gently push down into the muffin cups. Bake for 10 minutes or until the edges are golden brown. Cool for 2-3 minutes before removing to a serving tray. If you have two 12-muffin pans, you will be able to bake them all at once. If not, do this in two batches.
- While the brioche cups bake, you’ll have time to ready the other components. Sauté the shallots in a skillet on medium high heat with the grapeseed oil, salt and pepper for 5 minutes, stirring frequently, until browned. Add the Gloria Ferrer Sonoma Brut, stirring to deglaze. Remove to a paper towel lined plate.
- Remove the stems and ends from the figs, then dice. Set aside.
- Place the pork pate in a plastic zip-top bag and squeeze pâté to a bottom corner. Snip the end with scissors and squeeze about 1 tablespoon into the bottom of each brioche cup.
- Follow with 1 tablespoon of shallots, 1 tablespoon of blue cheese, then 1 tablespoon of diced figs. Serve.
Makes 24 servings.