8 oz cream cheese, softened
3 oz goat cheese
1 Tbsp fresh rosemary, chopped finely
2 tsp agave nectar
1 tsp coarsely ground pepper
Mix all ingredients together until smooth, making sure to scrape the sides of the bowl. Spoon mixture into a lightly greased 1 1/2 cup mold or souffle dish lined with plastic wrap. Cover and chill 2 hours.
Invert chilled cheese mixture onto a serving dish and discard plastic wrap. Spoon fig preserves over cheese. Garnish with rosemary sprigs. Serve with crackers, crostini, or pita bread.
3 oz goat cheese
1 Tbsp fresh rosemary, chopped finely
2 tsp agave nectar
1 tsp coarsely ground pepper
Mix all ingredients together until smooth, making sure to scrape the sides of the bowl. Spoon mixture into a lightly greased 1 1/2 cup mold or souffle dish lined with plastic wrap. Cover and chill 2 hours.
Invert chilled cheese mixture onto a serving dish and discard plastic wrap. Spoon fig preserves over cheese. Garnish with rosemary sprigs. Serve with crackers, crostini, or pita bread.
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