It’s been a few weeks since I’ve posted a garden recipe–this is because not all recipes are worthy enough to merit inclusion on this blog; I do have a reputation to uphold. Nah, I’ve just been crazy-busy and temporarily forgot about my garden recipe category! But no more! I just ran across this yummy summer recipe today in my “Better Homes & Gardens All-Time Favorites 2010 Cookbook“. I might actually make it myself this weekend; I have a friend with a fig tree, lucky me.
3/4 C. snipped, dried figs
3/4 C. crumbled chevre (goat cheese), 3 oz.
1/2 C. light sour cream
3 T. snipped fresh basil
2 T. milk
1 T. snipped fresh thyme
Ground black pepper
1/2 C. chopped walnuts, toasted
Toasted baguette slices or crackers
1. In a small bowl, pour boiling water over figs to cover; let stand 15 minutes. Drain.
2. Meanwhile, in a medium bowl, stir together chevre, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in figs and half the walnuts. Cover and chill in refrigerator up to 24 hours.
3. To serve, transfer spread to serving bowl. Sprinkle with remaining walnuts and thyme sprigs. Serve with toasted baguette slices or crackers.
Makes 1 1/2 cups, or twelve 2-T. servings.
I’m writing this at breakfast time and it’s making my stomach rumble. Hey, if I can have eggs or pancakes for dinner, can’t I have a simple chevre-fig spread for breakfast?