Herb Chevre Fig Spread Recipes

HERB CHEVRE FIG SPREAD

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.

CHèVRE WITH CANDIED FIGS

Steps:

• 1. Slice the chèvre log, and place on an oven pan. Cut the figs into rounds.
• 2. Pour the balsamic vinegar and sugar into a small pot, and bring it to a boil. Lower the heat and let it simmer until the mixture is reduced and sticks to the back of a spoon.
• 3. If you are using dried figs, place them in the vinegar mixture and let them absorb some of the fluid while the mixture cools.
• 4. Heat the chèvre cheese slices quickly by using your oven's broiler function for about 3 minutes, or until the cheese has slightly started to melt. Place the cheese on a serving plate, and top it with the candied figs and vinegar mixture. Serve warm.
• Simplify:
• You can replace muscavado sugar with brown sugar, honey, or regular sugar. Always taste the mixture since the different sugars have different sweetness, and you might have to add more.
• For a challenge:
• With their peppery honey flavor, Black Mission figs are the best money can buy. Fresh Black Mission figs are only available a few weeks out of the year, so if you happen to come across some, make compotes and freeze for later use.
• Muscovado sugar:
• The sugar is available in light and dark flavors, and is a raw sugar made from sugar canes. Compared with regular refined sugar, it is less processed and high in mineral content. The darker sugar has a liquorish flavor, and the lighter version has a toffee flavor.

HERBED CHEVRE SPREAD

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

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.

HERBED COTTAGE CHEESE CHEVRE SPREAD

Steps:

• Mix all ingredients well in a food processor.
• Transfer to a serving bowl.
• Garnish with fresh herbs.
• Enjoy!

GARLIC HERB SPREAD

Steps:

• Chef's Note: roasting the garlic cloves intensifies the flavour a little.
• In food processor, process garlic, basil and green onion; process until finely chopped.
• Add cheeses; pulse until blended but still chunky.
• Chill before serving.
• Serve on bagels or crackers.

CHEVRE-FIG SPREAD

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.