It was pointed out that after 30 years in the food business, I should have posted more than one recipe here at this point. Here's a spread that I made for a meeting last night, which was really well received. Most importantly, it goes together in about ten minutes!
Chevre with Figs
1 lb. chevre
14 oz package dried figs (I usually use "golden figs" when dried)
1 t. fresh basil, finely chopped
1 t. fresh thyme, finely chopped
1 c. sour cream
2 T. milk
Salt & Pepper to Taste
Snip the figs into small pieces with kitchen shears, put into a heat proof bowl, and pour boiling water over them. Let sit for five minutes to plump in the water, then drain and squeeze the excess water out.
Meanwhile, mix together (with a hand or stand mixer) the remaining ingredients. Add the drained figs, mix a little more, and it's done!
I serve this with ginger snaps for an interesting contrast in flavors.
Enjoy!
Chevre with Figs
1 lb. chevre
14 oz package dried figs (I usually use "golden figs" when dried)
1 t. fresh basil, finely chopped
1 t. fresh thyme, finely chopped
1 c. sour cream
2 T. milk
Salt & Pepper to Taste
Snip the figs into small pieces with kitchen shears, put into a heat proof bowl, and pour boiling water over them. Let sit for five minutes to plump in the water, then drain and squeeze the excess water out.
Meanwhile, mix together (with a hand or stand mixer) the remaining ingredients. Add the drained figs, mix a little more, and it's done!
I serve this with ginger snaps for an interesting contrast in flavors.
Enjoy!
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