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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
boiling water |
3/4 cup chopped dried fig (about 14 whole figs) |
3 ounces crumbled chevre cheese |
1/2 cup light sour cream |
3 tablespoons fresh basil, snipped |
1 tablespoon fresh thyme, snipped |
salt, to taste |
ground black pepper, to taste |
1/2 cup chopped toasted almond, divided |
2 tablespoons milk (optional) |
fresh thyme (optional) |
Directions:
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 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.
3. To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using).
4. Serve with toasted baguette slices or crackers.
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