Rosemary Cheese With Fig Preserves Recipes

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ROSEMARY CHEESE WITH FIG PRESERVES



Rosemary Cheese With Fig Preserves image

Quick Easy Appetizer. Ok, there are literally millions of recipes for cheese balls, molds, etc, but this is just a little different. I like to make a "mini" version of the original recipe which I think doesn't intimidate guests from taking that first slice. But trust me, this doesn't last long. I like to serve this with thin baguette slices lightly toasted, bagel chips or your favorite crackers. Give it a try, I think you and your guests will really enjoy it.

Provided by SarasotaCook

Categories     Spreads

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 ounces cream cheese
3 ounces goat cheese
2 tablespoons gorgonzola
2 teaspoons honey
1 tablespoon fresh rosemary, chopped fine
1 teaspoon fresh ground pepper
8 ounces fig preserves
6 fresh figs (cut in quarters)

Steps:

  • Cheese -- Add all the ingredients except the fig preserves and fresh figs and blend well in a food processor until well combined. You could also use a mixer if you don't have a food processor.
  • Mold -- No I just use a small glass bowl or cereal or salad bowl which works great for this. Just line the bowl with plastic wrap and add the cheese and press into the bowl. Then top with another piece of the plastic wrap to cover well. Just chill 2-4 hours.
  • Presentation -- Un-mold the cheese onto a plate and top the the preserves. I will sometimes heat up the preserves for just a few seconds in the microwave to get a smooth consistency (optional). Then garnish with the fresh figs.

DELICIOUS ROSEMARY CHEESE APPETIZER WITH FIG PRESERVES



Delicious Rosemary Cheese Appetizer With Fig Preserves image

Nice, subtle flavors and a lovely presentation. This only makes 1 1/2 cups, so if you're having a larger crowd, you may want to double. From Southern Living. Servings are approximate.

Provided by LorenLou

Categories     Spreads

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
3 ounces goat cheese, softened
1 teaspoon chopped fresh rosemary
2 teaspoons honey
1 teaspoon fresh coarse ground black pepper
fig preserves

Steps:

  • Spray a 1 1/2 cup mold* with cooking spray, then line with plastic wrap, allowing edges to extend over the sides of the mold.
  • Set aside.
  • *Ifyou don't have a mold, you can use a miniature loaf pan, or simply shape into a log and roll in wax paper to chill.
  • Beat cheeses, rosemary, honey and pepper with an electric mixer until smooth.
  • (Or you can use a food processor).
  • Spoon the mixture into the prepared mold.
  • Cover, and chill at least 2 hrs.
  • To serve, unmold the cheese onto a serving plate and remove plastic wrap.
  • Spoon desired amount of fig preserves over the cheese.
  • You can garnish with fresh rosemary sprigs, if desired.
  • Serve with baaguette slices or crackers.

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 JAM WITH ROSEMARY



Fig Jam With Rosemary image

Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.

Provided by Yewande Komolafe

Categories     jams, jellies and preserves

Time 45m

Yield 3 to 4 cups

Number Of Ingredients 6

2 pounds fresh ripe figs, stemmed and chopped (about 6 cups)
4 large sprigs fresh rosemary (wrapped and tied in cheesecloth)
2 cups granulated sugar
2 tablespoons lemon zest (from about 4 lemons)
1/4 cup lemon juice (from 1 to 2 lemons), plus more to taste
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

  • Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
  • Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
  • Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
  • Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.

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