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I like to do blood oranges or tangerines in either a red wine sauce or a balsamic sauce. Tangy and the only sweetness comes from the fruit.

I like to do a savory shortbread crust topped/spread with a tangy soft cheese or a smoky one like gouda and then topped with walnuts and apples and baked. Gooey and good, yet not fully savory like dinner nor over-sweet like dessert.

I also like doing a bitter chocolate cake with a glaze to drizzle over or some fruit (I like a whiskey glaze, but you really could do just about any from savory to sweet...) The cake has very little sweetness to it, and a sharp taste from the chocolate.

I used to do a mango chutney and cream cheese mixture wrapped in phyllo that just might fit the bill. Golly, it's been many years, but they did get some rave reviews.

I love a nice cheese plate, with crackers and quince jam. Throw a few shards of sexy dark chocolate on the plate too. Yum!

Another thing I've done is take fresh figs, halve them, toss them in ramekins with some crumbled goat cheese, lightly drizzle with honey and broil for 1 to 2 minutes, until bubbling. Delicious with port!

In addition to the chutney-and-cream-cheese idea, I thought of salted caramel sauce over bittersweet chocolate ice-cream with a dollop of unsweetened whipped cream on top.

I've seen figs brushed with balsalmic vinegar and broiled, and of course there's always the spiced broiled citrus fruit option.

Port-soaked prunes are rather good, and lead to being finger food as well. ;)

Pears poached in red wine.

Brie topped with jam, wrapped in pastry and baked - served with apple slices.

Cheese fondue with breads & hard fruits, or a cheese and fruit platter.

Bread pudding can be made less sweet.

I was re-reading this just now and I was reminded of this caramelized onion and bleu/blue (that other thread made me self conscious) cheese tart that I make as an appetizer. I take a pizza crust and brush it with a little olive oil, grill it on one side, flip it, and top with onions that have been caramelized with a little butter and brown sugar, some chunks of the cheese and sometimes some halved grape tomatoes. Take it off when the cheese melts. It's delicious!

How funny that you bring this up! Just today I saw an episode of Barefoot Contessa on Food Network in which she made a savory Coeur a la Creme that wasn't in the heart-shaped thing. Here's the recipe:

Savory Coeur a la Creme with Chutney-

Ingredients:

12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
Crackers, for serving

Directions:

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.

Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.

When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

On the same Ina Garten episode (Monday, January 26th) as the savory coeur ala creme, was a roasted pear with blue cheese, walnuts, died cranberries, apple cider and arugula salad that looked just delicious. I'm going to make this qs soon as I buy me some good pears!