' Le Cuvier - RP22-Blueberry Fig Chutney

RP22-Blueberry Fig Chutney

Sharp Cheddar & Lemon Thyme Thumbprint Cookies with Blueberry & Fig Chutney

served with 2010 Cabernet Franc

Chef Cheryl Keast also recommends serving the chutney as a condiment on a grilled cheese sandwich!

For the cookies:

2-1/4 cups all-purpose flour

2 cups (8 oz) freshly shredded white cheddar cheese

2 Tbsp fresh lemon thyme

1 Tbsp rosemary

1 cup butter, softened & cut into 1-inch pieces

For the chutney:

2 cups dried black mission figs, halved

1 cup wild blueberries, dried

1 cup yellow onion, diced fine

1 cup balsamic vinegar

1 cup light brown sugar

1 cup Le Cuvier Cabernet Franc

1 bay leaf


To make cookies:

Pulse flour, shreeded cheese, & butter in a food processor at 5-scond intervals until dough forms a ball. Shape dough into 3/4-inch balls; place balls 2 inches apart on lightly greased baking sheets. Press thumb in center of each ball to make an indentation. Cover & chill 30 minutes.

Bake at 350 degrees. After 10 minutes, turn tray & bake another 7 to 8 minutes until cookies are golden brown. Transfer cookies to wire racks & cool 30 minutes.

To make chutney:

Place all ingredients (except figs & blueberries) in a heavy bottom skillet, stir together & bring to a boil. Reduce to a simmer & cook for another 20 minutes, or until the onions become translucent. Add the dried figs & blueberries & bring back to a boil. Remove from heat & cool the mixture.

NOTE: If using fresh figs, do not bring the mixture to a boil after adding the figs. Instead, remove the pan from the stove & fold in the chopped fresh figs. Then let the mixture cool.

Remove the bay leaf.


Scoop about a tablespoon's worth of the chutney onto the center of each sharp cheddar thumbprint cookie.

Note: This recipe makes about 90 cookies. Chutney should be refrigerated if not used all at once.