Prep 20 mins
Cook 15 mins
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.
- boiling water
- 177.44 ml chopped dried fig (about 14 whole figs)
- 85.04 g crumbled chevre cheese
- 118.29 ml light sour cream
- 44.37 ml fresh basil, snipped
- 14.79 ml fresh thyme, snipped
- salt, to taste
- ground black pepper, to taste
- 118.29 ml chopped toasted almond, divided
- 29.58 ml milk (optional)
- fresh thyme (optional)
- 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.
Let me first state that I am not a goat cheese fan at all, but its earthiness really is complemented by the ingredients here. I had some dried mission figs that I used, and also added some fresh parsley to the other fresh herbs. I followed the recipe exactly as posted, except I did not garnish with any fresh thyme. This would be great to serve to guests, and is quite easy to put together. Thanks for sharing this unexpected delight!