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A warm spread made with creamy goat cheese, fig jam, balsamic and toasted pecans!
8 ounces goat cheese (softened to room temperature)
4 ounces cream cheese (softened to room temperature)
1/2 cup fig jam
2 tbsp balsamic vinegar
1/3 cup chopped pecans ((or walnuts, almonds or pistachios))
2 tbsp chopped thyme and/or rosemary
Preheat your oven to 350°F
In a mixing bowl, stir together goat cheese and cream cheese until combined. Spread the cheese mixture evenly in the bottom of an oven-safe baking dish. Spoon the fig jam over the goat cheese, spreading it evenly.
Drizzle the balsamic vinegar over the top of the fig jam. Bake for 10-15 minutes or until the fig jam is bubbling and hot.
While the spread bakes, toast the chopped pecans (or nuts of your choice) in a dry pan until aromatic. Once out of the oven, sprinkle with fresh, chopped herbs and toasted pecans. Allow it to cool for a few minutes before serving. Serve with an assortment of crostini, crackers, crudites, etc.
9 : S an ta Paw s @ Th e Pl az a
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1 4 : C h ri stmas Pai n t & S h op @ B on n i e’ s C of f ee S h op @ 1 p m
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1 4 : H ol i d ay Parad e & C arol l i n g b y C an d l el i g h t, DT M ad i son @ 4 p m
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1 9 : Lock erl y Li g h ts Dri v e Th ru @ Lock erl y A rb oretu m @ 6 - 9 p m
2 1 : C h ri stmas at W i re Park , W atk i n sv i l l e @ 4 p m
24: CHRISTMAS EVE! 25: CHRISTMAS DAY!
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31: HAPPY NEW YEAR!
