Gorgonzola and Fig Sandwiches

INGREDIENTS

• 1 cup all-purpose flour

• 1/4 cup Parmesan

• 3/4 cup crumbled Gorgonzola cheese

• 1/2 tsp kosher salt

• 6 Tbsp cold salted butter, cubed

• 2-4 Tbsp cold water

• 3/4 cup fig spread (should be the consistency of jam not paste)

INSTRUCTIONS

1. In a large food processor, pulse flour, Parmesan and salt until combined.

2. Add Gorgonzola and butter. Pulse until a crumbly mixture forms.

3. Add water 1 Tbsp at a time until a dough forms when pinched. Mine usually takes 4 Tbsp.

4. Pour mixture onto a flat surface and form into a large mound and shape into a log. The log will fall apart if you try to roll it. Just shape with your hands. The diameter of the log will be the diameter of your crackers (thinner log = more crackers).

5. Wrap log in plastic wrap and seal ends with a rubber band. Now you can roll the log and make it smooth and round.

6. Freeze for 60 minutes. And preheat your oven to 400 degrees.

7. Cut sloped ends off of logs. Cut logs into 1/4 inch disks and arrange on parchment lined baking sheets.

8. Bake for 16-20 minutes. If baking 2 sheets at once, rotate half way through baking.

9. Remove from oven and transfer to a wire cooling rack. Let crackers cool completely.

10. While crackers cool, heat fig spread over medium-high heat until boiling; stirring frequently. Let boil for 1 minute.

11. Let fig spread cool for 1 minute.

12. Spoon 1/2 tsp of fig spread on 1/2 of the crackers. I like to display the golden brown bottom of the crackers, so I spoon the spread onto the paler side of the cracker.

13. Top the fig spread with a second cracker to make a sandwich. Press down lightly so that the fig spread doesn’t run out the sides.

Makes 15-20 cookies depending on log diameter.