Chevre Fig Spread Recipes

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HERB CHEVRE FIG SPREAD



Herb Chevre Fig Spread image

From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers.

Provided by flower7

Categories     Spreads

Time 35m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 11

boiling water
3/4 cup chopped dried fig (about 14 whole figs)
3 ounces crumbled chevre cheese
1/2 cup light sour cream
3 tablespoons fresh basil, snipped
1 tablespoon fresh thyme, snipped
salt, to taste
ground black pepper, to taste
1/2 cup chopped toasted almond, divided
2 tablespoons milk (optional)
fresh thyme (optional)

Steps:

  • In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.
  • Meanwhile, in a medium bowl stir together chevre, sour cream, basil, and thyme. Season to taste with salt and pepper. Stir in drained figs and 1/4 cup almonds. Thin with milk if needed. Cover and chill in refrigerator up to 24 hours.
  • To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using).
  • Serve with toasted baguette slices or crackers.

Nutrition Facts : Calories 96.7, Fat 6.3, SaturatedFat 2.3, Cholesterol 8.9, Sodium 44.3, Carbohydrate 8, Fiber 1.6, Sugar 5, Protein 3.5

CHEVRE-FIG SPREAD



CHEVRE-FIG SPREAD image

Categories     Condiment/Spread     Cheese     Appetizer     No-Cook     Vegetarian

Yield 1 1/2 cups

Number Of Ingredients 11

3/4 cup snipped dried figs
3/4 cup crumbled goat cheese (3 oz.)
1/2 cup light sour cream
3 tbsp. snipped fresh basil
2 tbsp. milk
1 tbsp. snipped fresh thyme
Salt
Ground black pepper
1/2 cup chopped walnuts, toasted
Fresh thyme sprigs (optional)
Toasted baguette slices or crackers

Steps:

  • 1. In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well. 2. Meanwhile, in a medium bowl, stir together goat cheese, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in refrigerator up to 24 hours. 3. To serve, transfer spread to serving bowl. Sprinkle with remaining walnuts and fresh thyme sprigs. Serve with baguette slices or crackers.

FIG-ROSEMARY SPREAD



Fig-Rosemary Spread image

This smooth goat-cheese spread is perfect atop our Crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 log (10 ounces) soft goat cheese
1/4 cup milk
2 tablespoons fresh rosemary, minced
2 teaspoons white balsamic vinegar (or white-wine vinegar)
1/2 cup dried figs (preferably black Mission), finely chopped
Coarse salt and ground pepper

Steps:

  • In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
  • Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.

FIG SPREAD



Fig Spread image

The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely available.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Yield Makes 1 3/4 cups

Number Of Ingredients 3

1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
3 tablespoons sugar
1 tablespoon fresh lemon juice

Steps:

  • In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
  • Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.

HERBED CHEVRE SPREAD



Herbed Chevre Spread image

A simple and tasty soft cheese and herb spread. Serve with crusty bread. This cheese can be presented formed into a ball and rolled into toasted walnuts or almonds, or packed into a dish and drizzled with olive oil.

Provided by Katzen

Categories     Spreads

Time 10m

Yield 8 ounces, 6 serving(s)

Number Of Ingredients 6

4 ounces soft chevre cheese
4 ounces cream cheese
1 tablespoon fresh parsley, chopped
1 tablespoon fresh marjoram, chopped or 2 teaspoons dried marjoram
2 teaspoons fresh dill, chopped or 1 teaspoon dried dill
fresh ground pepper, to taste

Steps:

  • Combine ingredients well, and serve either packed into a bowl and drizzled with olive oil, or formed into a ball and rolled into chopped toasted walnuts or almonds.

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2009-01-01 Instructions Checklist Step 1 In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well. Step 2 Meanwhile, in a medium bowl stir together chevre, sour …
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3.5/5 (3)
Calories 100 per serving
Total Time 25 mins
  • Meanwhile, in a medium bowl stir together chevre, sour cream, basil, milk, and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in refrigerator up to 24 hours.
  • To serve, transfer spread to serving bowl. Sprinkle with remaining walnuts and fresh thyme sprigs. Serve with baguette slices or crackers. Makes about 1-1/2 cups (twelve 2-tablespoon servings)


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