| As published at https://www.halfbakedharvest.com/honey-whipped-goat-cheese/ INGREDIENTS Marinated Olives 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 Honey Whipped Goat Cheese 1 log (10 ounces) goat cheese, at room temperature 4 ounces cream cheese, at room temperature 2-3 tablespoons honey sea salt INSTRUCTIONS 1. In a bowl, whisk together the olive oil, balsamic vinegar, fig preserves, garlic, shallots, lemon zest, basil, thyme, and chili lakes. 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. Notes To Make Ahead: the olives can be made up to 5 days ahead of time and kept in the fridge. The goat cheese can be made up to 3 days ahead and kept in the fridge. Bring to room temperature before serving. Available at the Oakmont Farmer’s Market 10/19: -Goat cheese available from Amazing Acres -Honey available from New-bee Ranch |