Fresh Figs with Rosemary Goat Cheese
- 11 ounces soft mild goat cheese at room temperature (about 1 1/4 cups)
- 1/2 cup heavy cream
- 2 teaspoons finely chopped fresh rosemary leaves, or to taste
- 1 tablespoon honey
- 1 pound fresh figs
In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to room temperature before serving.
Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.
Recipe courtesy of Gourmet Magazine