Goat Cheese Dip with Fennel & Figs

Get ready to elevate your appetizer game! This creamy goat cheese dip with a twist of fennel and sweet figs will leave your taste buds dancing and your guests begging for the recipe!

Prep Time 10

Bake / Cook Time 10

Total Time 20

Equipment

Mandoline

Spatula

Ingredients

▢ 8 oz (227 g) goat cheese (Whipped)
▢ 1 Tbsp (15 g) milk
▢ 1 tsp (5 g) Greek Honey
▢ 1 fennel (Cleaned | Thinly sliced)
▢ 1 Tbsp (14 g) Greek Olive oil
▢ 1.59 oz (45 g) fig jam
▢ 1 Tbsp (16 g) White balsamic Vinegar
▢ 4 dry figs (Sliced)
▢ Balsamic Glaze (Drizzle)

Instructions

GOAT CHEESE PREPARATION

Place the goat cheese together with the milk and honey in your food processor and whip it for 1 minute, until light and fluffy.
8 oz goat cheese, 1 Tbsp milk, 1 tsp Greek Honey
Spread it onto your service platter. Set aside.

FENNEL PREPARATION

Trim stalk ends from the fennel. Wash and pat dry. Using the mandoline (lowest setting), thinly slice your fennel. Set aside.
1 fennel
Heat a frying pan on medium, and once hot, add the olive oil. Add the shredded fennel and toss to coat in oil. Cook for about 3 minutes until heated through and slightly wilted but not brown, stirring occasionally. When ready, remove from heat and add the fig jam and the white balsamic vinegar. Toss to combine. Set aside to cool down.
1 Tbsp Greek Olive oil, 1.59 oz fig jam, 1 Tbsp White balsamic Vinegar

ASSEMBLY

Once the fennel/fig preparation has cooled down, arrange it on top of the goat cheese. Add the dry figs and finish with a drizzle of balsamic glaze. Enjoy & Bon Appétit!
4 dry figs, Balsamic Glaze
N.B. Make it ahead and refrigerate the fennel/figs separately up to 2 days.