Monday, July 5, 2010

Rosemary Cheese w/ Fig Preserves

I made this last year for our Jerusalem dinner and it was sooo yummy. I think it will be a permanent addition to our Christmas menu!

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.

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