Thyme And Fig Goat Cheese Spread Food

THYME AND FIG GOAT CHEESE SPREAD

Thyme and Fig Goat Cheese Spread image

When I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. -Laura Cox, Columbia, Missouri

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 8

Ingredients

1 cup crumbled goat cheese
1/2 cup sour cream
1 tablespoon honey
1/2 teaspoon minced fresh thyme
1/2 cup chopped dried figs
1/4 cup slivered almonds
Additional minced fresh thyme, optional
Assorted crackers, French bread baguette slices or assorted fresh vegetables

Steps:

In a small bowl, beat cheese, sour cream, honey and thyme until smooth; stir in figs and almonds. Sprinkle with additional thyme if desired. Refrigerate until serving. Serve with crackers, baguette slices or vegetables.

Nutrition Facts : Calories 81 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

GOAT CHEESE CROSTINI - GIADA

Goat Cheese Crostini - Giada image

I first made this for a Valentine's dinner with DH. We really loved it. I used a skinny whole-wheat baguette, so the slices were small two- or three-bite ones. and I left out the sliced chives. Yumm. from "Everyday Italian" on Food Network.

Provided by newspapergal

Categories Cheese

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 baguette
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped fresh Italian parsley
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
salt
pepper
1/2 cup pitted sicilian green olives or 1/2 cup kalamata olive, finely chopped
2 tablespoons thinly sliced chives

Steps:

Preheat the oven to 375 degrees F.
Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
Bake until the crostini are pale golden and crisp, about 15 minutes.
Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
Add the parsley, thyme, and lemon peel.
Using the on/off button, pulse just to blend.
Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
Spread the cheese mixture over the crostini.
Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

Nutrition Facts : Calories 217.6, Fat 11.8, SaturatedFat 5.5, Cholesterol 19.1, Sodium 328, Carbohydrate 20.2, Fiber 1.2, Sugar 0.3, Protein 7.6

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