MINI FIG RECIPES

Steps:

• Combine figs, vinegar, brown sugar, onion, ginger, garlic powder, cayenne pepper, cloves, and cinnamon in a saucepan; simmer over low heat, stirring occasionally, until fig spread is reduced, about 30 minutes. Transfer fig spread to a bowl, cover with plastic wrap, and refrigerate, 8 hours to overnight.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet. Lightly spray both sides of each bread slice with olive oil cooking spray.
• Bake bread slices under the broiler until toasted, about 2 minutes per side. Remove bread from oven and cool slightly, keeping broiler on.
• Blend fig spread in a blender or food processor until pureed. Spread about 1 teaspoon fig spread onto each toasted bread slice; top with Brie cheese and apple pieces. Sprinkle each crostini with oregano.
• Broil crostini in the preheated oven until Brie cheese is melted and browned, 1 to 2 minutes.

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
• Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.