Goat Cheese And Rosemary Thumbprints With Fig Jam Recipes

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ROSEMARY GOAT CHEESE BITES



Rosemary Goat Cheese Bites image

My mom makes her own goat cheese and I wanted to show it off for a party. Once everyone tried it for the first time, I knew I had created a winning recipe. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1 dozen.

Number Of Ingredients 6

1/4 cup finely chopped pecans
1/4 teaspoon ground cinnamon
1 log (4 ounces) fresh goat cheese
1-1/2 teaspoons minced fresh rosemary, divided
Toasted French bread baguette slices, optional
1 tablespoon honey

Steps:

  • In a shallow bowl, toss pecans with cinnamon. In a small bowl, mix cheese and 3/4 teaspoon rosemary until blended. Shape mixture into 12 balls; roll in pecan mixture to coat. Flatten slightly into patties., If desired, serve patties with toasted baguette slices. Drizzle with honey and sprinkle with remaining rosemary.

Nutrition Facts : Calories 39 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 38mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

FRESH FIGS WITH ROSEMARY GOAT CHEESE



Fresh Figs with Rosemary Goat Cheese image

Categories     Milk/Cream     Appetizer     Quick & Easy     Goat Cheese     Fig     Rosemary     Chill     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 3/4 cups

Number Of Ingredients 5

11 ounces soft mild goat cheese at room temperature (about 1 1/4 cups)
1/2 cup heavy cream
2 teaspoons finely chopped fresh rosemary leaves, or to taste
1 tablespoon honey
1 pound fresh figs

Steps:

  • In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
  • Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.

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 JAM AND GOAT CHEESE CROSTINI



Fig Jam and Goat Cheese Crostini image

Flavors of fall 'sage and figs' pair up with tangy goat cheese for an elegant appetizer that's a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from CHOW.com

Provided by alligirl

Categories     Cheese

Time 45m

Yield 20 crostini, 10 serving(s)

Number Of Ingredients 6

1 baguette
1/3 cup olive oil
salt, to taste
20 sage leaves
4 ounces goat cheese
1/3 cup fig jam

Steps:

  • Heat the oven to 400°F
  • Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
  • Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
  • Line a plate with paper towels and set aside.
  • Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
  • Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
  • Repeat with remaining sage leaves; set aside.
  • Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.

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