Take the elegance level at holiday parties up a notch with this French inspired make-ahead cheese spread. A blend of goat cheese, cream cheese, rosemary, and honey, it's crowned with store bought fig jam. Serve it with fancy crackers or toasted baguette slices.
1 (8-ounce) package cream cheese, softened
1 (3-ounce) log goat cheese, softened
1 tablespoon chopped fresh rosemary
2 teaspoons honey
1 teaspoon coarsely ground pepper
3/4 cup fig preserves
Garnish: fresh rosemary sprigs
Crackers, toasted French bread slices, or bagel chips
How to Make It
Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides.
Spoon cheese mixture into a lightly greased 1 1/2-cup mold lined with plastic wrap. Cover and chill 2 hours.
Invert chilled cheese mixture onto a serving dish; discard plastic wrap. Spoon fig preserves over cheese. Garnish, if desired. Serve with crackers, toasted French bread slices, or bagel chips.
I will definitely make this again. I took it to a party last night and it went over very well. I noticed that the flavors get better as it comes to room temperature. Next time, I think I will take it out of the refrigerator and let it sit for at least 30 minutes before I serve it. So nice that it is very easy to make too!
I took this to a party and it was a HUGE hit. Everyone was asking for the recipe --- always a good compliment. Easy to prepare; I toasted a fresh baguette to serve it on. The only problem was trying to find fig preserves. The closest I could come was a fig and balsamic topping made for spreading over brie.
I have made this recipe for years and it always is a big hit. It's simple to prepare but makes a very sophisticated appetizer (it also is great to take places - little fuss). I don't have a mold so I just wrap the cheese in plastic wrap and shape it into a log before refrigerating.
This is one of my favorite recipes for "5 o'clock somewhere." It is so easy, goes together quickly, easy to transport and everyone likes. I use a 2 cup prep bowl lined with plastic wrap for the mold and don't even bother to grease it as the cheese is easy to turnout. Any imperfections are covered up by the topping. I agree that you aren't limited to just fig preserves.
This was such a hit on Easter, I made it for Mother's Day, too! Easy too make, impressive presentation (I think the mold is a must), and delicious. I made it exactly as the recipe says, using fresh rosemary from the garden. My only advice is to invest in a top quality fig preserve or compote from your gourmet market -- it makes a huge difference. I used a regular supermarket product the first time and upgraded to an imported one the second time, people really noticed.
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