Honey Whipped Goat Cheese with Marinated Olives
Serve this amazingly good, no-cook, easy appetizer at all your backyard gatherings!
Foto: Half Baked HarvestIngredients
8 servings
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fig preserves ((optional))
- 2 cloves garlic, sliced
- 1 shallot, chopped
- 1 tablespoon lemon zest
- 1/4 cup basil chopped
- 2 tablespoons chopped thyme
- chili flakes
- 2 cups mixed olives, pitted
- 1/2 cup oil packed sun-dried tomatoes, sliced
- 1 log (10 ounces) goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 -3 tablespoons honey
- sea salt
Steps
1. In a bowl, whisk together the olive oil, balsamic vinegar, fig preserves, garlic, shallots, lemon zest, basil, thyme, and chili flakes. Add the olives, then add the sun-dried tomatoes with oil and toss to combine. Let sit 30 minutes or up to 5 days in the fridge. 2. Meanwhile, combine the goat cheese, cream cheese, honey, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.3. Spoon the goat cheese into a serving bowl, then top with the olives and marinating oil. Serve with fresh herbs, bread/crackers.
Nutrition Facts
Macronutrients
Calories326
Source: Half Baked Harvest
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