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!
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.
Video
Special Notes
Nutrition
Nutrition Facts
Goat Cheese Dip with Fennel & Figs
Amount Per Serving
Calories 174Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 18mg6%
Sodium 164mg7%
Potassium 221mg6%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 10g11%
Protein 8g16%
Vitamin A 447IU9%
Vitamin C 5mg6%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bon cook, fennel, figs, goat cheese dip, guy demarle, recette autour d un ingrédient
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