Challenging times call for a recipe like this: Make It From Your Pantry Cheese Spread. Check the fridge & cupboards; then let’s go!
Make It From Your Pantry Cheese Spread
Ingredients
- 2 ounces goat cheese
- 2 ounces cream cheese
- 6 dried figs or 10 dates
- 1/2 cup walnuts or pecans optional
- 1 tablespoon honey or maple syrup optional
Instructions
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An hour before you’re ready to make this topping, set both cheeses on the counter.
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Food processor version:
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Remove stems from figs. (If using dates, remove the pits.)
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Cut figs or dates into quarters, which should amount to 1/3 cup,
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Place goat and cream cheese in food processor.
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Add figs (or dates) to cheese, and blend on high.
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Scrape sides of bowl, and blend again.
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It may take several rounds of scraping and blending to get the figs and cheese fully blended.
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Hand-stirred version:
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Place goat and cream cheese in a medium-sized bowl.
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Chop figs into a small dice. (This may take several minutes of chopping.)
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Add figs to cheeses, and stir well.
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Finishing the recipe:
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Prepare your delivery vehicles- make crostini, toast flatbread, grab some crackers.
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Spread a hearty teaspoon of spread on cracker.
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Optional: Top with nuts, whether plain or seasoned.
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Note: You can quickly glaze walnuts, pecans, etc. with honey or maple syrup.
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Place 1/2 cup chopped nuts in microwave-safe bowl, drizzle with 1 tablespoon of honey or maple syrup.
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Microwave in 15 second increments, stirring after each, until liquid is absorbed and nuts are not sticky.
Video
So, here we are in the new normal: staying at home. Honestly, I really can’t complain. I’ve worked from home for the past 12 years, so there was no transition to a new workplace. In those dozen years my husband has worked from home at time. So, there also was no need to figure out how to work with my spouse at home.
The biggest adjustment for me has been food-related. No longer are our weekends filled with nights at restaurants. That isn’t a hardship by a longshot. Add to it that we hadn’t found a go-to spot in Hot Springs, and it’s even less of a disappointment. In New Hampshire, we’d be missing the food, people, and ambiance at The Foundry, but that isn’t the case here.
The other food-related adjustment is that I need to plan all meals in advance. Prior to stay at home times, I’d go to the grocery store three times a week or more. I planned no more than two or three days in advance and often would create a meal on a whim. Again, our current situation isn’t a hardship but a change in schedule. At many points in my life I’ve done a weekly shopping; it’s just a matter of getting back in the habit.
With this once a week shopping, I’ve tried to think about my kitchen as a resource for spontaneous dishes. Sometimes it’s fun to make something that wasn’t on the menu based on what’s on hand. Today’s recipe does that well.
My recipe calls for cream cheese, goat cheese, and figs. However, there are plenty of options:
- If you don’t have cream cheese, you can use goat cheese on its own. Add a tablespoon or so of milk to make it creamier.
- If you only have cream cheese, just add a 1/2 teaspoon of salt to make it more savory.
- If you don’t have figs or dates, use another dried fruit. Raisins, dried cranberries, etc. will work well.
Once made, you have a topping for crackers, crostini, or what have you that is more elegant than cheese on its own. Just because we’re staying home doesn’t mean we can’t have a fancy snack!
