A few months ago I tried to have my groceries delivered, but it just wasn’t for me. I am part of the dwindling sector of the population that actually enjoys going on a weekly run for food and all the essentials. How else would I geek out in the produce department when I see exotic things like fresh figs?
Usually when I buy figs I eat them in a salad, but this time I pulled out the food processor to make honey-whipped goat cheese and figs. I smeared the spread on grilled baguette slices and then added baby arugula. For good measure, I drizzled on a bit more honey that I infused with fresh rosemary.
Honey-Whipped Goat Cheese and Figs
Serves 6-8
For honey-whipped goat cheese
4 ounces goat cheese at room temperature
2 ounces cream cheese at room temperature
1 tablespoon honey
1/4 teaspoon salt
For serving
1 tablespoon honey
1 tablespoon water
2 rosemary sprigs
Baguette, sliced
Baby arugula
1 pound fresh figs, sliced
Salt and black pepper
Combine the goat cheese, cream cheese, honey and salt in a food processor. Mix until light and whipped, about 1 minute.
In a small skillet over medium heat, simmer the honey, water and rosemary for a few minutes. Discard the rosemary.
Grill or toast the sliced baguette. Spread with honey-whipped goat cheese and top with arugula and figs. Drizzle with rosemary-infused honey and season with salt & pepper.
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