Herb Chevre Fig Spread Recipes
HERB CHEVRE FIG SPREAD
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
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
HERBED CHEVRE SPREAD
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
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.
FRESH FIGS WITH ROSEMARY GOAT CHEESE
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
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 SPREAD
Make and share this Fig Spread recipe from Food.com.
Provided by katie in the UP
Categories Fruit
Time 50m
Yield 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
- Reduce heat; simmer, covered, until most of the 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.
Nutrition Facts : Calories 99.7, Fat 0.1, Sodium 0.9, Carbohydrate 25.8, Fiber 0.6, Sugar 24.5, Protein 0.2
ELEGANT FIG APPETIZERS WITH GOAT CHEESE AND ALMONDS
This is a combination of several fresh fig appetizer recipes. The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a delicious and very pretty appetizer. Arrange figs in a circle, tops facing in, for a flower effect and this will be a lovely addition to a bridal shower menu! If you can find Marcona almonds, use them! They are a Spanish almond that tastes like a cross between an almond and a cashew.
Provided by ChristineM
Categories Appetizers and Snacks Fruit
Time 18m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven broiler for high heat.
- Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
- Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 11.9 g, Cholesterol 7.5 mg, Fat 4.2 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 49.5 mg, Sugar 10 g
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