Rosemary Spread
Looks kinda chi-chi doesn’t it? Truth be told I whipped it up in about 2 minutes and put it on a piece of torn bagel brought home from the Farmers’ Market a half hour before. I think the sprig of rosemary elevates the look. Or is it the black leather background? Maybe the come-hither lighting?
Regardless, this recipe is easy-peasy and shouldn’t intimidate anyone. It really is quite forgiving.
I’ve made variations of this rosemary spread for a while now. Today’s version features dried cherries, but I’ve made it with black mission figs, dried cranberries and when I was low on supplies, topped up the dried fruit with plump and juicy flame raisins. Even the amount of milk can be changed. Depending on the thickness of the goat cheese, I’ve added a few tablespoons of milk or a few drops. Today’s goat cheese was so creamy I didn’t add any.
So, go on. Give it a whirl. You can’t really make a mistake.
Dried Fruit & Rosemary Spread
Printable recipe
Makes about 1 1/2 cups
Ingredients
- 1 log (10 oz.) soft goat cheese (I use chèvre)
- 2 tbsp fresh rosemary, leaves pulled from stem
- 2 tsp aged balsamic vinegar
- 1/2 cup dried cherries (or cranberries or figs or half and half with raisins)
- milk, if necessary, only enough to make a spreadable consistency
- kosher salt
- fresh ground black pepper
Instructions
- Process cheese, rosemary, vinegar and dried fruit together until smooth, either in a small food processor or in a kitchen bowl using an immersion blender.
- If necessary add a few drops of milk and blend again, repeating until you get the desired consistency.
- Add salt and pepper to taste and mix until well combined.
- Serve with crackers or bread. (Note: while you can serve it right away, it’s better after the flavours have blended a few hours).