Fig-Rosemary-Goat Cheese Spread
Ingredients
- 3/4 cup chopped dry mission figs or any dried figs
- 4 ounces goat cheese room temperature
- 2 ounces cream cheese room temperature
- 1 teaspoon honey
- 1 teaspoons chopped fresh rosemary
- 1/2 teaspoon flaky sea salt such as Maldon
- 3 tablespoons chopped walnuts toasted and divided
- Serve with baguette slices and/or crackers
Instructions
- If your figs are soft, you can cut them immediately. If they need to be rehydrated, chop them and pour boiling water over them in a small bowl to cover. Let stand for 15 minutes. Drain well and pat dry.
- In a medium bowl, mix goat cheese and cream cheese together with a fork.
- Add honey, rosemary and sea salt and mix well.
- Add figs and 2 tablespoons walnuts and mix well.
- Transfer spread to a serving dish and sprinkle remaining 1 tablespoon of walnuts on top.
- Refrigerate for about four hours and up to 24 hours. Remove from refrigerator 1 hour before serving to reach room temperature.
- Serve with baguette slices and/or crackers.
