Goat Cheese and Fig Spread

Submitted by Kate Stiltner, Grand Rapids, Michigan

5 min

30 min

35 min

Ingredients

8 dried figs, quartered
1 large sweet yellow cooking onion
2 Tbsp Fustini’s Butter olive oil
2 tsp chopped fresh thyme
sea salt to taste
1/3 Cup Fustini’s Fig balsamic vinegar
2 tablespoons Fig and Maple Paste
8 oz fresh goat cheese (chèvre)

Directions

Step 1.

Place figs in a saucepan with just enough water to cover. Boil figs 10 minutes, or until soft. Drain and set aside.

Step 2.

Halve onion and cut into 1/4-inch slices. Heat Fustini's Butter oil over medium-low heat in a large skillet. Sauté onions 20 minutes, stirring often, until caramelized. Adjust heat to medium-high. Add reconstituted figs, thyme, Fig Maple Paste and a sprinkle of sea salt to skillet, sauté an additional 2 to 3 minutes.

Step 3.

Slowly add Fustini's Fig balsamic. Cook, stirring often until liquid is reduced to one-quarter of the original amount. Remove from heat and allow to cool to room temperature.

Set goat cheese in the center of a plate and spread to an even consistency. Top with fig and onion mixture. Arrange crackers around the outside of the spread and serve.

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