Goat Cheese Spread Recipe Fruit _VERIFIED_

Impressive: The colors and flavor of this dip make it shine at any party. Serve along with crackers, fruit, pretzels, nuts and other cheeses and you have a beautiful appetizer board ready to go.

Combine goat cheese, 1 tablespoon sugar, and cranberries in food processor.Blend until cranberries are pureed well.Add additional sugar if a sweeter spread is desired.Use at once or refrigerate in a covered container until time to serve.

When I think of using goat cheese as part of a cracker platter, I often think about topping it with a compote. For this recipe I decided that I would switch it from a 2-piece (cheese and compote) to a 1-piece topping. Since I wanted the flavor of the fruit immersed in the goat cheese, I utilized my handy, dandy food processor. This netted a pinkish goat cheese spread. With a little bit of imagination you could even call it verging on holiday red.

What you're getting today is the light and slightly sweet goat cheese, just the right amount of crunch from the walnuts and a burst of fresh fruit. All on top of a crusty piece of bread. A.K.A a crostini. Cuz we're fancy like that.

SO, to please all the lovely ladies that came to the party and donated their hard earned money to this great cause, I headed to the grocery store to make the crostini. I got myself a french baguette, goat cheese, honey, walnuts, fresh fruit and basil and whipped these up to take to the party.

You toast the bread in the oven and while it's cooking you whip goat cheese with honey, mix in walnut and slice your fruit. When the oven clock dings you spread your goat cheese mixture all over the crusty bread and top with the fruit. Drizzle slightly with honey and top with basil if desired and BOOM.

This recipe is plucked straight from our local winery. Savory, tangy goat cheese is whipped up to airy perfection and smothered in a fresh roasted blueberry sauce. Top it off with a sprinkle of lemon zest and a drizzle of local honey for an extra special treat.

I have always enjoyed goat cheese, but I developed a special obsession appreciation for it when we were living in Paris. Every Tuesday and Saturday morning, the outdoor market stalls were set up at the end of our block, in the shadow of the Eiffel tower.

I have since discovered that I am allergic to wheat, so spreading the honey goat cheese on rice crackers has become my favorite little snack. But this little crostini type appetizer would be excellent with baguette slices or chunks of crusty bread.

amzn_assoc_placement = "adunit0";amzn_assoc_tracking_id = "thedreamingfo-20";amzn_assoc_ad_mode = "manual";amzn_assoc_ad_type = "smart";amzn_assoc_marketplace = "amazon";amzn_assoc_region = "US";amzn_assoc_linkid = "9ad093435df98ecf72919491c168ff27";amzn_assoc_asins = "B071HSW2MY,B00KPSNNMO,B01N49HPHK,B017WCRZDI";amzn_assoc_search_bar = "false";amzn_assoc_title = "Shop this recipe"; Honey + Cinnamon Goat Cheese Dip2015-04-20 14:39:18Write a reviewSave RecipePrint Ingredients10 ounces goat cheese1 tablespoon honey1/2 teaspoon cinnamonPinch of salt1/4 cup pecans, toasted + choppedFruit jam/preserves, if desired, for toppingCrackers + fresh fruit, for servingInstructionsTo toast the pecans, place 1/4 cup pecans in a skillet over medium heat. Cook, stirring frequently, until nuts become fragrant and slightly browned. Remove from heat and chop.Place the goat cheese in a food processor and process for about 30 seconds, or until almost "whipped." Add the honey, cinnamon and salt and process up to another 30 seconds, until dip is light and fluffy.Place dip in a bowl and top with fruit jam or preserves and chopped pecans. Serve with fresh fruit and crackers.Enjoy!NotesI prefer this dip topped with both jam and chopped pecans. I like to serve it with honey wheat crackers and fresh strawberries, but use what you prefer. The Dreaming Foodie

Whip up this sweet and savory Honey Blueberry Goat Cheese Log for your next party appetizer! This healthy goat cheese spread recipe is refined sugar-free, gluten-free, and an absolutely addicting snack.

I tried this recipe and it was going well until the log-forming part. I ended up with a lake of blueberries and goat cheese rather than anything resembling a log. I just put it in the fridge hoping that it will firm up a little bit, but otherwise it seems like it will be delish! (even if it ends up becoming more of a blueberry/goat cheese dip in the end) Thanks for the recipe ?

The blueberries might have been a touch too warm still, Emma. Next time try waiting a few minutes before mixing in the goat cheese and then quickly pour out onto the plastic wrap. This will keep the consistency a bit thicker. Hope it turned out OK! Thanks for your feedback!

* This recipe makes about 2 cups of fruit and nuts. Adjust quantities up or down to work with your cheese quantity. I was very generous with the fruit/nuts to cheese ratio. You could easily halve the recipe if you'd like less.

Yes you can. Just wrap well once assembled so that it doesn't dry out. I wouldn't do it more than a day in advance, though. Alternatively, I would just chop the fruit and nuts ahead of time. Then, all you have to do at serving time is combine the chopped fruits/nuts with the honey and spoon it over the cheese. That's what I do.

When you serve this Buttered Pecan Goat Cheese Log to family, friends and guests you'll hear lots of little sighs and words, like; "wow!", "yum". "whoa!", "mmm!". With creamy goat cheese crisp, butter-toasted pecans, fresh herbs, bits of dried cranberry (or other dried fruit) and a drizzle of sweet honey this is a crowd-pleasing showstopper!

I like to serve this goat cheese log with an assortment of crackers, but it's also delicious with crostini. To make crostini, simply slice up a small baguette, arrange the slices on a sheet pan, drizzle with oil and bake until crisp and golden. For those who are gluten-free or counting calories, a nice alternative option to crackers or crostini would be crisp celery sticks.

Place a piece of plastic wrap on a work surface, add the herby goat cheese and roll it up into a log. I like to chill the log at this point, in the refrigerator if I have time (30-45 minutes) or a short stint (10 minutes) in the freezer.

The final step is easy and fun. Spread the reserved pecan mixture out on a piece of plastic wrap, parchment or wax paper. Unwrap the chilled goat cheese log and roll until it's well coated. At this point, it's easy to shape into a nice log. All that's left is to pull out a serving platter and some crackers and wait for the "wows"!

You can serve this appetizer as is but, for a lovely presentation and flavor enhancement, drizzle a bit of your favorite honey over this Buttered Pecan Goat Cheese Log just before serving. The sweet, sticky honey pairs so nicely with the crisp, buttery pecans, bright fresh herbs and creamy goat cheese. It's the crème de la crème!

Place a sheet of plastic wrap (about 14-16-inches long) on a work surface. Transfer the goat cheese mixture to the center of the plastic wrap. Bring the plastic wrap up over the cheese and mold the mixture into a log shape (similar to the original goat cheese log). Refrigerate for 30-40 minutes or freeze for 10 minutes.

Place another sheet of plastic wrap or a sheet of parchment or wax paper on a work surface. Spread the remaining pecan mixture out to an even layer. Unwrap the goat cheese log and roll in the nut mixture, pressing gently to coat. Be sure to coat the ends too. Once the log is coated with the nut mixture, you can shape it again as desired. Refrigerate if making in advance.

Hi Edie, sorry if that was confusing. I was actually talking about 2 different steps. In the tips, I'm talking about softening the cheese a bit before adding the pecans and herbs so it's easy to mix (before you roll it into a log and refrigerate). In the recipe directions, I'm talking about rolling the chilled log with the remaining pecans and herbs. Hope that makes sense.

The Lemon Herb Goat Cheese Spread is perfect as a dip for crackers or veggies (I personally love it scooped into baby bell peppers), spread on sandwiches, or even as a topper for baked potatoes. Feel free to get crazy! I find that the consistency of the spread is best when set out a 10-15 minutes before serving, to allow the cheese to soften a bit. The spread can absolutely be served immediately after making, but the flavors will blend and settle when made a few hours to a day ahead of time. It keeps in the refrigerator in an airtight container for 2-3 days.

You can use either Fig Jam or Fig Spread for this recipe. They are very similar, however where you find them in your local grocery store may be different depending on if you are looking for Fig Jam or Fig Spread. Fig Jam is usually found where the other jam/jellies are located. Fig Spread is usually found in the specialty cheese section of the store.

The sweet fig taste pairs well with tangy goat cheese but you'll find lots of uses for the rest of the jar of fig jam/spread. Try slathering it on toast or English muffins, use it in a PBJ sandwich or on a toasted cheese or ham and cheese sandwiches. Stir it into yogurt or top ice cream. Pair it with cream cheese on a bagel and of course it goes great on your cheese boards as well (especially good with cheeses like brie, goat cheese, blue cheese and aged cheddars).

1. Chop the pistachios and place them on plate.2. Roll a goat cheese log in the pistachios to coat the top and sides of cheese log with nuts. Place on a serving tray.3. Drizzle with honey.4. Heat the fig spread in a microwave safe dish for 10-15 seconds and drizzle over goat cheese.

Add a few dried cranberries to the chopped pistachios prior to rolling the goat cheese log to give this appetizer a holiday twist. Garnish the tray with fresh rosemary and fresh cranberries for a festive look. 2b1af7f3a8