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  • Servings
    8-10

Fig, Blue-Goat Cheese & Grape Spread

Yield: Makes 8-10 servings

Photo and Recipe courtesy of Chef Eric LeVine

Ingredients

1 Pound Roquefort cheese (or other strong blue-veined cheese), softened
1/2 Pound goat cheese with fig, softened
1/2 Pound cream cheese, softened
1/2 Cup red grapes, sliced
1/2 Cup dried figs, quartered

Directions

Combine the cheeses in a mixer bowl and mix on medium speed until thoroughly incorporated. Using a rubber spatula, slowly incorporate the sliced grapes and dried figs into the mixture. Scoop into a ramekin or bowl and serve with crostini or crackers.

CHEF’S NOTES:

This can be made a day ahead, covered, and refrigerated until serving. It can also be heated gently and served warm with a Cabernet Sauvignon or an IPA.

VARIATIONS:

Eliminate the goat cheese to intensify the flavor of the Roquefort.

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