Best 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
CHEVRE-FIG SPREAD
Categories Condiment/Spread Cheese Appetizer No-Cook Vegetarian
Yield 1 1/2 cups
Number Of Ingredients 11
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.
CHEVRE-FIG SPREAD
How to make Chevre-Fig Spread
Provided by @MakeItYours
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, 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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