|As published at https://www.halfbakedharvest.com/honey-whipped-goat-cheese/|
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
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