THYME AND FIG GOAT CHEESE SPREAD
When I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. -Laura Cox, Columbia, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cheese, sour cream, honey and thyme until smooth; stir in figs and almonds. Sprinkle with additional thyme if desired. Refrigerate until serving. Serve with crackers, baguette slices or vegetables.
Nutrition Facts : Calories 81 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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.
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
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
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