Fig & Goat- Cream Cheese Puff Pastry Appetizer

Holidays are here and everyone is always looking for a delicious and Simple appetizer to serve. Here's one of mine that everyone loves and always disappears at every gathering. You could get creative and switch up the ingredients to your liking but please try this combo first, its a winner. Enjoy!

Ingredients:

• 1 Pastry Puff Sheet, defrost per package instruction

• 1 egg or egg white, for egg wash on pastry puff sheet

• 4 oz Cream Cheese, room temperature

• 4 oz Goat Cheese, room temperature

• 1 medium sweet onion, caramelized

• Fig Jam or Fig Preserves

• Arugula, Enough to top after pastry is baked

• 1/2-1 cup Balsamic vinegar, drizzle on top before serving, balsamic reduction, direction below

• Optional: Candied Pecans or Pistachios

• Rolling pin, Parchment paper, Baking sheet, spatula, pastry brush, small ramekin

Directions: Preheat oven 400 degrees

• In a bowl mix together the goat & cream cheese until smooth can do by hand or use hand mixer, set aside

• Take frozen pastry puff sheet out of fridge to defrost, follow package direction, when defrosted unfold dough & roll out on parchment paper

• Prep Baking sheet line with parchment paper, transfer dough onto baking sheet

• Put egg in small ramekin add a couple drops of water whisk well

• Using a pastry brush, brush on egg wash onto the entire surface of the pastry sheet

• Spread no more then a 1/4 thick cheese mixture onto the pastry sheet leaving a 1/4 inch away from edges

• Dollop on fig jam approx 3 inches apart

• Add desired amount of caramelized onions on top of the entire pastry sheet

• Bake 18-22 minutes or until edges are golden brown and pastry puffed up

• Remove from oven, Add Arugula, nuts and drizzle with balsamic reduction

• Cut & Serve, I like using a pizza cutter to cut, Enjoy!

Instructions to make your own balsamic reduction: In a small pot on medium heat, add 1/2- 1 cup balsamic vinegar and heat to reduce, stirring frequently. This takes approx. 15-20 minutes to thicken. Set aside and cool. 1/2 cup is enough for this recipe but I always like the option to drizzle on a little more.