PRIZE TESTED RECIPES* $4 00 W INNER
SARA RENEE MORRIS, LAGUNA NIGUEL, CA
PARTY APPETIZERS AND
C H È V R E -FIG SPREA D
V
a
cup snipped dried figs
V
a
cup crumbled chèvre
(goat cheese) (3 oz.)
/2
cup light sour cream
3
Tbsp. snipped fresh basil
2
Tbsp. milk
i
Tbsp. snipped fresh thyme
Salt
Ground black pepper
/2
cup chopped walnuts,
toasted
Fresh thyme sprigs
(optional)
Toasted baguette slices
or crackers
1.
In a small bowl pour boiling water over figs
to cover; let stand 15 minutes. Drain well.
2.
Meanwhile, in a medium bowl stir together
chevre, sour cream, basil, milk, and thyme.
Season to taste with salt and pepper. Stir in
drained figs and half the walnuts. Cover and
chill in refrigerator up to 24 hours.
3.
To serve, transfer spread to serving bowl.
Sprinkle with remaining walnuts and fresh
thyme sprigs. Serve with baguette slices or
crackers,
m a k e s a b o u t
1 1
*
c u ps (tw e lv e
2-TABLESPOON SERVINGS).
MORE AT
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occasion, visit BHG.com/food
PRIZE TESTED RECIPES’ CONTEST DETAILS
S E E PAGE
103
